Ingredients
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4 cups nonfat vegetable broth or 4 cups vegetarian chicken broth
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1 cup diced celery
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1 cup green beans (or asparagus, brussel sprouts,eggplant, cauliflower)
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1 1/2 cups finely chopped green cabbage (or try spinach, swiss chard, or other greens)
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1 cup diced red bell pepper (may sub green peppers, okra, summer squash)
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4 garlic cloves, minced
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3 cups diced tomatoes with juice (28 oz. can)
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2 tablespoons soy sauce
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1 tablespoon cider vinegar
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon dried dill
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1/2 teaspoon dried thyme
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salt
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1/2 teaspoon ground black pepper
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1 cup peeled and diced carrot
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2 cups diced onions
Instructions
- Heat the broth in a soup pot.
- Add the first seven vegetables one at a time.
- Stir in the tomatoes, soy sauce, vinegar, basil, oregano, dill, thyme, and pepper.
- Simmer for 15 or 20 minutes, until the vegetables are tender.
- add salt to taste.
- Enjoy!
- Variation 1:
- For Mexican Zero Soup,add zucchini and minced chiles and replace the herbs with cumin, coriander, and cilantro.
- Use lime juice instead of vinegar.
- Variation 2:
- For Hungarian Zero Soup, add mushrooms and replace the basil, oregano, and thyme with paprika, marjoram, and more dill.
- Top with nofat sour cream.
- Variation 3:
- For Asian Zero Soup, replace the cabbage with bok choy and add straw mushrooms.
- Replace the herbs with grated fresh ginger root and minced scallions.
- Top with mung bean sprouts.
- To freeze: Prepare soup as directed. Allow to cool and place in freezer containers or bags. Freeze.
- To serve: Thaw in fridge and reheat on stovetop until hot.