Hearty Veggie Soup combines a wealth of colors and flavors to leave you feeling warm and cozy. If you can’t find a low-sodium option, or prefer a brand of regular veggie broth, try diluting 3:1 with water to reduce the sodium content.
Try serving with my Sweet Potato Corn Muffins.
Hearty Veggie Soup
The silken tofu and garbanzo beans add protein to make the soup heartier and keep you feeling full.
Ingredients
- 1 1/2 cups chopped carrots
- 1 large onion , chopped
- 4 stalks celery , chopped
- 2 sweet potatoes , cubed
- 16 ounces button mushrooms , cubed
- 1 yellow squash , sliced in 1/4 inch rounds
- 5 1/2 cups low-sodium vegetable broth
- 1 1/2 teaspoons ground thyme
- 2 teaspoons ground oregano
- 1 teaspoon ground mustard
- 1 teaspoon white pepper
- 2 bay leaves
- 1/8 teaspoon nutmeg
- 6 ounces fresh spinach leaves
- 2/3 brick (1 pound) silken tofu , undrained
- 1 1/2 cans garbanzo beans , rinsed and drained (about 21 ounces)
- 1 can corn , rinsed and drained
- Shredded cheddar cheese , optional
Instructions
- Take off stovetop and remove bay leaves.
- Stir in spinach, tofu, chickpeas and corn. Pulse with an immersion blender or half at a time in a countertop blender until desired texture (I prefer to leave a bit chunky).
- Top with a handful of cheddar before serving if desired.
- Serve alongside my healthy Sweet Potato Corn Muffins.