Veggie Soup

Veggie Soup Submitted by Sharon Dittmer
Veggie Soup Submitted by Sharon Dittmer
Hearty and satisfying any day of the week. Store it in the refrigerator.


10-12 1 1/2 cup servings


1 box veggie broth (low sodium) 2 cups chopped celery 2 cups chopped carrots 1 cup chopped red onion 4-6 cloves of garlic, chopped ½ head of cabbage, chopped 1 can Rotel tomatoes 4 cans water 4 cans drained and rinsed low sodium beans (navy, pinto, cannelloni, red kidney, black) 1 bunch of kale, deribbed and chopped ½ avocado scored

Nutritional information

High in vitamins and fiber, low sodium and Calories


In a large pan, combine broth, Rotel, water, celery, carrots, onions, cabbage, and garlic. Let this simmer for 15 minutes then add the beans and chopped kale. Let it simmer for another 15 minutes or until carrots are crisp and tender. Top off hot soup with ½ avocado chopped and enjoy!