Eat the Rainbow Vegetable Soup
This vibrant and wholesome soup recipe helps support your well-being. It’s packed with a variety of colorful vegetables like tomatoes, which contain lycopene, a phytochemical that may help reduce inflammation. The base of the soup is prepped ahead of time and stored in separate containers. Simply add the broth and heat it in the microwave when you’re ready to eat. If you don’t wish to travel with vegetable broth or don’t have access to a microwave, you can use reduced-sodium bouillon instead and just add hot water.
Ingredients
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2/3 cup no-salt-added tomato sauce
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1 1/2 cups frozen lima beans
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1 cup matchstick carrots
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1 cup chopped yellow bell pepper
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1 cup chopped plum tomatoes
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1 cup packed chopped spinach
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2 1/4 cups reduced-sodium vegetable broth
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3/4 teaspoon Italian seasoning, divided
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3/4 teaspoon garlic powder, divided
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3/4 teaspoon crushed red pepper, divided
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3 pinches salt, divided
Description
- Divide tomato sauce among 3 (1-pint) canning jars (or other microwaveable airtight containers). Top each with 1/2 cup lima beans and 1/3 cup each carrots, bell pepper, tomatoes and spinach. Cover and refrigerate for up to 3 days.
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To prepare 1 jar of soup: Add 3/4 cup broth to the jar; sprinkle with 1/4 teaspoon each Italian seasoning, garlic powder and crushed red pepper and a pinch of salt. Microwave, uncovered, on High in 1-minute increments, stirring after each, until the soup is steaming hot and the vegetables are tender, 4 to 5 minutes total. Let cool for 5 minutes before serving.
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