Heart Healthy Vegetable Soup

This recipe most certainly makes our all-time favorite list. It was a featured recipe on a brochure for a local health care clinic. It is good for you and (bonus) tasty!


Heart Healthy Soup

1 onion – chopped
2C carrot- diced
1C zucchini- chunked
1C summer squash- chopped
1-2 cloves garlic, diced/shredded/chopped/pureed
1 (28oz) can crushed tomatoes
1 box of vegetable broth (i use organic, low sodium)
1-2 (14oz) can white great northern beans
2 T dried basil
Dash salt
Dash pepper

Saute onion/carrot (with maybe a touch of olive oil to prevent horrible burnage) for a few minutes (lets say 2-4min). Oh and you should be using a pot for this. Not a pan. That would be dumb. No offense.
Add zucchini/summer squash and keep cooking for a few minutes.
Add garlic — dont, burn it please. Recipe says 1 -2 — use 2. More garlic is always better.
Add dried basil, salt, pepper. Stir.
Add crushed tomatoes. Let that all hang out for a few minutes.
Add broth. Simmer for a while (lets say 25-30min) — until veggies start getting soft (basically the carrots are the part you worry about).
Add beans. Cook for a while longer.
Adjust seasoning.
Serve (with good bread). So good. Seriously enjoy it.

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