Servings: 12
Preparation time: 45min
Ingredients:
- 2 tbsp olive oil
- 1 onion (diced)
- 1 large pepper (diced)
- 1/3 cup celery root (diced)
- 1/2 cauliflower (cut into pieces)
- 2 cup green beans (cut into pieces)
- 2 14.5oz cans diced tomatoes
- 8 cup chicken broth
- 2 tbsp Italian seasoning
- Sea salt (to taste)
- Black pepper (to taste)
Instructions:
- Heat olive oil in a saucepan or Dutch oven over medium heat.
- Add the onions and peppers. Saute for 7 to 10 minutes, until the onions are translucent and golden.
- Add cauliflower, green beans, diced tomatoes, broth and Italian seasoning. Adjust sea salt and black pepper to taste. Add bay leaves, if using.
- Bring the soup to a boil. Cover, reduce heat to medium-low and cook for about 25 to 45 minutes, until vegetables are tender.
Nutrition - per serving:
NET Carbs: 4g
Carbohydrates: 7g
Fibers: 3g
Protein: 2g
Lipid: 2g
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