• 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (use reduced-sodium for fewer points)
  • 1 can (14.5 oz) diced tomatoes, undrained (look for no-salt-added for fewer points)
  • 2 cups chopped fresh or frozen mixed vegetables (carrots, celery, green beans, peas, etc.)
  • 1 cup chopped cabbage
  • 1 cup chopped zucchini
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale, chopped
  • Fresh parsley or basil for garnish (optional)
  • In a large soup pot or Dutch oven, sauté the chopped onion and minced garlic over medium heat until the onion becomes translucent, about 3-5 minutes. You can use a small amount of cooking spray or a bit of water to prevent sticking.
  • Add the vegetable broth, diced tomatoes (with their juice), chopped mixed vegetables, chopped cabbage, chopped zucchini, chopped green bell pepper, chopped red bell pepper, dried thyme, and dried oregano to the pot. Stir to combine.
  • Season the soup with salt and pepper to taste. Be mindful of the sodium content in the vegetable broth; you may not need to add much salt.
  • Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the vegetables are tender.
  • Stir in the chopped spinach or kale and let the soup simmer for an additional 3-5 minutes until the greens are wilted.
  • Taste and adjust the seasoning if necessary.
  • Serve the fresh vegetable soup hot, garnished with fresh parsley or basil if desired.
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