Hearty Vegetable Soup

This hearty and healthy vegetable soup is perfect for warming the belly on cold winter evenings. It is packed with vegetables, low in fat, low in calories, and high in fiber. After a long day of skiing, the protein from the tofu and beans will help your tired muscles recover, and the veggie broth and high water content will help you re-hydrate. Furthermore, it cooks in just one pot, making for simple prep and easy clean up.

• Prep Time: 30 minutes

• Simmer Time: 1 hour 30 minutes

Ingredients

• 1 tbs avocado oil (or your favorite cooking oil)

• 1 large onion, diced

• 6 small potatoes, peeled and diced

• 1 c water

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 yellow squash, diced

• 5 cloves garlic, minced or pressed

• 1 can (14 oz) canned tomatoes

• 1 can (15 oz) canned navy beans, rinsed and drained

• 1 carton (32 oz) vegetable broth

• 1 container (14 oz) extra firm tofu, chopped in small cubes

• 1/2 tsp Italian herbs

• 1/2 tsp ground coriander

• 1/4 tsp chili powder

Add just before serving:

• Balsamic vinegar, to taste

• Preferred hot sauce, to taste

• Salt and fresh ground pepper, to taste

Directions

• In a large pot, heat oil over medium heat. Add diced onions.

• While onions are cooking, peel and dice potatoes, add to pot with about 1 cup water.

• Allow potatoes to cook while chopping all other vegetables.

• Add remaining ingredients (aside from the last three, which you’ll add when the soup is done cooking).

• Cover and increase heat to medium-high until soup begins to boil.

• Reduce heat to low and simmer, covered, for about an hour and a half, stirring occasionally.

• Mix in final ingredients, to taste, just before serving.