Photo: Jan Smith
Yield
8 servings (serving size: 1 cup)

"With a whole-grain bread, this soup makes a quick, comforting lunch." -Natasha Leigh Yates, Red Wing, MN

This vegetable-based soup is high in disease-fighting antioxidants. Because it's so low in carbohydrates, it's also diabetic-friendly.

How to Make It

Combine all ingredients in a large bowl. Place 4 cups vegetable mixture in a blender or food processor, and process until smooth. Return pureed vegetable mixture to bowl, stirring to combine. Cover and chill.

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