Description
A hearty and nutritious soup suitable for the Daniel Fast.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup chopped tomatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable broth over medium heat.
- Add the onions and garlic, sauté until onions are translucent.
- Add the carrots, celery, and bell peppers. Cook for 5 minutes.
- Stir in the tomatoes, thyme, and basil.
- Season with salt and pepper.
- Simmer for 20 minutes until vegetables are tender.
- Serve hot.
Notes
- Adjust the vegetables based on your preference.
- This soup can be stored in the fridge for up to 3 days.
- Feel free to add beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 600mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: daniel fast recipes soup