I love broth-based soups so I always take a cup of soup for lunch. Progresso makes really good "light" soups but the light varieties are rarely on sale.
This "0" point veggie soup can be made using pretty much any vegetables you like (except potatoes and corn) but I always add cabbage and canned tomatoes.
Directions:
Heat 2 (32 oz) containers of fat free vegetable, beef, or chicken broth in a pot (beef adds the best flavor).
Finely chop 1 onion and 2 stalks of celery (including leaves) in a food processor.
Chop 2 carrots into small soup-size pieces.
Add onions, celery, carrots, and 2 bay leaves to broth and simmer for 30 minutes.
Chop all other vegetables - red/green bell peppers, zucchini, cabbage, green beans, broccoli, spinach, etc. (Butternut squash would probably be good but I've never actually included it yet.)
Add veggies to soup in order of cooking time and simmer for 10-15 minutes or until veggies are tender. NOTE: Add 1 teaspoon apple cider vinegar (for the cabbage).
Add 1-2 cans of diced tomatoes (depending on your taste). Add Kosher salt and freshly ground black pepper. Simmer for 10 more minutes.
Season the soup to your taste. Some suggestions for seasonings:
Hot Sauce, Worcestershire sauce, Italian seasoning (dry), beef bouillon cubes, fresh Italian parsley.
ENJOY!!!
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