Summer Veggie Soup

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Back in the day when I was an adult trauma nurse, and by back in the day I mean 3 months ago, I would work straight nights.  One of my favorite night time snacks to bring was soup.  We would always keep the unit on the chillier side so the patients would sleep more comfortably (and through the night).  I am one of those annoying people that are constantly cold and having a tuperware of warm soup each night helped prevent any sudden onset of hypothermia.  I would always make a big batch of soup before a long stretch of night shifts for easy grab and go meals.  These low calorie, veggie packed snacks, helped to not only keep me warm but prevent the dreaded night shift weight gain.  Now, as a pediatric nurse I am working my first looong stretch of nights off orientation and naturally I made a giant pot of soup to help power me through.

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Ingredients

  • 1 medium onion, chopped
  • 3 ears of fresh corn, removed from the cob
  • 3 medium zucchini, chopped
  • 3 cups carrots, peeled and chopped
  • 3 cups of green beans, trimmed and cut into small pieces
  • 1 large tomato, chopped
  • 1/4 cup of fresh basil, chopped
  • 4 cups of chicken stock
  • 1 tsp oregano
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 6 cups of fresh, baby spinach
  • Servings: 8
  • Difficulty: easy

Directions

  • Place all ingredients, except the spinach, in a large pot
  • Add water until all vegetables are covered with liquid
  • Bring to a boil, reduce to a simmer, cover and cook for 4-6 hours, until veggies are tender
  • In small batches, stir in the spinach until wilted, continue until all spinach is added
  • Let simmer another 20 minutes and enjoy!

Nutrition:

  • Calories:  88
  • Carbohydrates:  19 grams
  • Fat:  1 grams
  • Protein:  4 grams

 

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