Description
A simple and nutritious soup recipe suitable for the Daniel Fast.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in carrots, celery, and bell pepper; cook for 5 minutes.
- Add diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach and cook for 5 more minutes.
- Serve hot.
Notes
- Feel free to add other vegetables.
- Adjust seasoning to your taste.
- This soup can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: daniel fast soup recipes