2013 Weekly Challenge #8: Eat Your (Veggie) Soup!

One of the the best things you can do for your body is fuel it right, and there's nothing better than veggies.

In the winter, at least for me, it gets a little harder to get in all 7 to 9 servings of vegetables my body needs. When it is cold and rainy outside, and all I want is comfort food, a salad or crunchy carrots just doesn't seem to fit the bill.

That's where this soup comes in. Warm and delicious, and versatile enough to enjoy as a snack or a full meal, veggie soup is comfort good that it good for your body.

Your challenge for the week: Cook up a big pot of veggie soup on the first day of the challenge. Add your favorite veggies, or add some protein to make it a complete meal. Eat it when you need a snack, or a meal, or just something warm and delicious. Enjoy your comfort food, and know that you are doing something great for your body and your health.

Have a great week!

VEGGIE SOUP
1-2 cloves fresh garlic
1 can diced tomatoes
3-4 (or more) cans chicken broth
1 onion
1 head of cabbage
3-4 carrots
3-4 celery stalks
1 red bell pepper
1-2 yellow squash
1-2 green squash

Chop all the vegetables and saute all but the squash in a big soup pot with a little oil and add 2-3 cloves of fresh chopped garlic. Saute for about 15-20 minutes until the veggies are starting to get soft. Chop and add the squash and 1 can of diced tomatoes. Then add 3-4 cans of chicken broth, or more if you want it soupy. Bring to a boil and then turn down to a simmer for about 30-40 minutes.

You can add whatever vegetables you like to this soup. To change it up use a can of Rotel tomatoes with mild green chilies, or add a can of kidney beans, black, beans, garbanzo beans, pinto beans or potatoes. You can also add turkey or chicken for a change.