The Simple Life - Mexican Veggie Soup

This soup is perfect for Fall mornings.  I eat it for breakfast and I love it.  Pair it with some vegan, fat free cornbread and you've got a meal.

 

All instructions are in the video.  This soup is easy to make.  You don't really have to worry about measuring anything.  Just put lots of the ingredients listed in your biggest stock pot.  This soup freezes well so you can make extra to eat  a later time.

The Simple Life - Make Me Skinny Vegetable Soup

Vegetables are very low in calories.  That means you can eat a lot of them for very few calories.  This soup uses vegetables that are very low density in calories.  This will be the third week I'm eating it for breakfast every morning.  It's rich, thick and hearty.  I look forward to it.  It's so low in calories you can eat as much as you want.  I eat about 4 cups.  Here's the recipe.

1 large bag of mixed vegetables (squash, carrots, zucchini, broccoli, cauliflower)
1/2 bag of frozen bell peppers/onions/celery
1/2 bag of frozen green beans
1 large can of diced tomatoes
4 cups of water
1 packets of dry soup mix

Put all ingredients into large stock pot.  Heat to boiling.  Turn down heat and cook for 30 minutes.

 I used the onion soup mix, but you could also use a vegetable dry mix just as well.

The Simple Life - Vegan Banana Oatbran Bread