Eat Your Heart Out Veggie Soup

 

• 1 - 16 oz. bag petite carrots, chopped
• 1 yellow onion, chopped
• 1 red onion, chopped
• 4 stalks celery, chopped
• 1 tbsp. chopped garlic
• 1 - 28 oz. can petite diced tomatoes with juices
• 3 - 10 oz. cans Rotel tomatoes with juices
• 1 - 48 oz. box reduced sodium chicken broth
• 1 - 12 oz. bag green beans, trimmed and cut into thirds
• 3 zucchini, sliced into quarter moons
• 1/2 tsp. ground black pepper
• 1 tsp. dried parlsey flakes
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1/2 tsp. red pepper flakes
• 1 bay leaf

Coat a large stock pot with cooking spray.  Add the carrots, onions, celery and garlic and cook 10 minutes, until vegetables soften, stirring occassionally.

Add tomatoes with their liquid, Rotel with liquid, broth, spices, green beans and zucchini.  Bring to a boil.  Reduce heat, cover and let simmer for an hour.

Discard bay leaf and enjoy!!