Homemade Vegetable Soup

The first recipe that I have found helpful on my Noom nutrition program. This soup is a base for me to expand to other types of soup. It makes a huge pot - 12-15 cups or so - so at 3 cups per serving  you can eat it for a few days or freeze it. You can add shredded chicken, pork or beef. For a Mexican flavor, you can add a couple spoons of spicy salsa and some black beans and corn. You can add pasta and some white beans for minestrone. It's very versatile. You can also mix up the vegetables depending on what you have available. As long as you stick with non-starchy vegetables it will work out to be about the same calories per cup, about 43 or 129 for the 3-cup serving.

Homemade Vegetable Soup: 129 Calories

1 medium rutabaga, diced. 63 calories
1 medium turnip diced. 28 calories
3 carrots, diced. 75 calories
1/2 large yellow onion, chopped. 79 calories
2 cups chopped red pepper 60 calories
4 cups of chopped cabbage. 88 calories
4 cloves of garlic, minced. 18 calories
1 cup frozen peas.100 calories
1 standard can of diced tomatoes. 70 calories
2 cups Imagine organic low sodium free range chicken broth. 40 calories
Salt, pepper, Italian seasoning - whatever seasoning you like.

These are the vegetables I had on hand. I sometimes use green beans, cauliflower, broccolli, or zucchini.

Put the canned tomatoes in a very large 6-qt pot. Add a can or two of water. Add the chicken broth. Add the root vegetables - rutabaga, turnip, carrot, and seasonings and cook till almost tender. Add the remaining vegetables and allow to cook just till crisp tender. Makes 12-15 cups depending on how much water you add.