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Eat this Skinny Vegetable Soup for Inflammation and Weight Loss

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

1

trimmed and cut into pieces 1 cup green beans

2

Bell peppers

2 cups

Broccoli florets

4 cups

Cabbage

1 cup

Carrots, organic

1 tsp

Oregano, dried

1

jar Tomatoes, low sodium

1

Yellow onion, small

2 cups

Zucchini

6 cups

Chicken or vegetable broth, low sodium

1

Sea salt and pepper