Recipes

Versatile Vegetable Soup Recipe

Atkins Versatile Vegetable Soup
5.8g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
3.5g

Protein

7g

Fat

1.9g

Fiber

102.2cal

Calories

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INGREDIENTS

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 stalk, medium (7-1/2" - 8" long) Celery
  • 0 1/2 tsp, ground Thyme (Dried)
  • 1 tsp Minced Garlic
  • 1 small Zucchini
  • 0 1/2 cup Green Snap Beans
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 4 cup Bouillon Vegetable Broth
  • 0 1/2 small Onions
  • 1 large whole (3" dia) Red Tomatoes
  • 0 1/4 cup Parsley

DIRECTIONS

  1. Heat oil in a heavy-bottomed saucepan over medium-high heat. Add celery, yellow onion, and thyme; sauté until vegetables are soft, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds.  
  2. Add zucchini, green beans, salt, and pepper; sauté until slightly soft, about 2 minutes.
  3. Add broth and tomato;  increase heat to high and bring to a boil.  Reduce heat to low, cover, and simmer  10 minutes. Stir in chopped parsley. Serve hot.  Makes four 1 1/2 cup servings.
Find this recipe and more in the New Atkins For a New You Cookbook! 

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

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