Veggie Dump Soup

In light of the current situation with the COVID 19 virus there are many families now self isolating in their homes - and good for them. 

Many of us did the crazed grocery shopping run to stock up on essentials but fresh produce only lasts so long. I am not a fan of throwing food out. This past weekend I was getting ready to make a pot of soup as part of my prep for the week and I had a look in my fridge. I took out everything I had in there that I would likely be throwing out in the next couple of days if I didn't use it. 

The result...a delicious and healthy meal.

Recipe Makes 14 - 1 1/2 cup servings

Prep Time: 20mins

Cook Time: 30mins

Per Serving:

My Blue, Green and Purple plans 0SP per serving

My Fitness Pal: Cal: 79, Carbs: 15.9g, Fat: 0.7g, Protein: 3g 

Ingredients:

The point of this soup is really to use up whatever vegetables you have in your fridge.

Here is what I used:

Half of a leftover veggie tray that had a few carrots, celery, broccoli and cauliflower

Half a bag of coleslaw mix (shredded cabbage)

Half of a butternut squash

1 carrot, peeled and chopped

2 zucchinis that definitely had seen better days

1/2 can of diced tomatoes

1/2 an onion, diced

1 Tbsp of minced garlic

1 carton of fat free vegetable broth

4 cups of water (or more if needed)

Salt to taste

1 Tbsp Vegeta vegetable seasoning

1 tsp white pepper

1-2 cans white kidney beans

Instructions for this are simple - literally dump everything into a big pot, bring to a boil and then simmer until veggies are cooked all of the way through.  Turn the heat off and let the soup cool off slightly. Then using an immersion blender puree the veggies. If it is too thick for your liking add some water or more fat free broth. Add more salt if needed. Add the kidney beans. Turn the stove back on and simmer for about 10mins. Turn heat off and let it sit, covered.