As someone who deals with various tummy issues sometimes I just need something simple to allow my gut to heal. This vegetable soup is so easy to make using coleslaw mix. I found a kale coleslaw mix, so I didn’t add the extra kale.
For dinner I served with a two-ingredient bagel on the side because it’s yeast-free, and yeast is one of my enemies.
Ingredients:
- 1/2 c onion, diced
- 2 garlic cloves, minced
- 1/2 c red pepper, diced
- 1/2 c zucchini, diced
- 1 c coleslaw mix
- 1/2 c kale, chopped
- 3 c chicken stock
- 2 tsp tomato paste
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 sprig fresh thyme
- 1 bay leaf
Directions:
- Coat the bottom of a medium pot with olive oil cooking spray. Add onion, garlic, red pepper and zucchini, cook over medium heat to soften.
- Add coleslaw mix, kale, chicken stock, tomato paste, dried basil, dried oregano, fresh thyme and bay leaf. Bring to a boil, then lower heat and simmer for about 15 minutes.
Nutritional Information*
- Servings: 4
- Calories per serving: 36
- Total Fat: 0.6 g
- Saturated Fat: 0.1 g
- Total Carbohydrates: 6 g
- Dietary Fiber: 1.8 g
- Sugar: 2.9 g
- Protein: 2.3 g
*Nutritional Information estimated using MyFitnessPal
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