Veggie Soup

This veggie soup was tasty! It was easy to make the night before and take it to school for lunch the next day. Instead of using a prepared vegetable broth, I mixed my own with bouillon and water. It was delish and filling!

Ingredients:

1 medium zucchini, chopped

1 c. chopped mushrooms (I skipped these)

1 medium onion, diced

7 large carrots, diced (I used baby carrots & just added as much as i wanted)

4 celery stalks, diced

1 sprig rosemary

1 tsp dried thyme

1 bay leaf

1/4 tsp crushed red pepper flakes

10 oz. green peas

3 (14.5 oz) cans low-fat, low-sodium, beef broth or vegetable broth

3 c. water

Directions:

Place all the ingredients except the peas in a large pot with spices, broth, and water.

Bring to a boil, then simmer for 45 minutes (or until carrots are tender). Add peas for the last 5 minutes.

Remove bay leaf and rosemary sprig before serving.