The Princeton Longevity Center Recipes
Quick Vegetable Soup
The vegetables and beans that are in this recipe will help to add color to your shopping cart and nutrients to your body! As an added bonus, this recipe takes very little time to prepare!
1 medium onion, diced
1 cup sliced carrots (can use sliced frozen carrots if desired)
1 medium zucchini, cut into cubes
1 package of whole leaf spinach (frozen)
1/2 cup red bell pepper, sliced
1 can of kidney beans, rinsed & drained
1 large can diced tomatoes (unsalted)
1 can vegetable broth
1 Tbsp olive oil
- In large pot, heat olive oil. Once heated, sauté the onions and carrots, stirring often.
- When the onions begin to turn transparent, add the zucchini and red pepper. Cook for 5 minutes.
- Add the broth, canned tomatoes, kidney beans and spices of your choice. Bring to a boil and then to a simmer; add the spinach and cook until wilted.
- Serve over barley or brown rice.
Makes about 8 servings. Per serving (not including barley or brown rice): 160 caloires; 3 g fat (0 g sat); 0 mg cholesterol; 28 g carbohydrate; 9 g protein; 9 g fiber; Vitamin A 250% daily value; Vitmain C 120% daily value; Calcium 15% daily value; Iron 15% daily value
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