I know it’s the summertime and soup is probably the last thing that’s on your mind when trying to decide what meal to make for dinner. However there are certain nights, specially rainy ones, That I find myself wanting to slurp on some yummy hot soup!
As a child, soup was always my go to meal- The problem is that I would always eat either Ramen noodles or some soup in a can that was completely loaded with sugar and sodium.
I think the reason that I loved the soup so much was obviously the convenience, but the fact that you can literally have it as a meal, a snack, or a side dish!
Once I started transitioning into a healthier lifestyle, I realized that I don’t have to eat these crappy soups when I’m in the mood for it! Below is a re-creation of the classic vegetable soup in a can, but with FRESH vegetables and ingredients that won’t leave you feeling bloated and disgusting afterwards!
- 1 package grape tomatoes
- 6 stalks celery
- 1 green zucchini
- 1/2 package shredded carrots
- 1/2 box whole wheat elbow macaroni
- 1 whole onion
- 4 cups water
- 2 cans Campbell’s tomato soup
- Ground pepper
- Garlic powder
- Himalayan sea salt
- Thoroughly wash and prepare vegetables. I diced mine into small pieces.
- Add 2 cups of water to a pot.
- Once water comes to a boil, add vegetables. Simmer on low for 15 minutes.
- Slowly add tomato soup while stirring.
- Add in pepper, garlic powder and Himalayan sea salt to taste
- Let simmer for another 15-20 minutes until vegetables are soft.
- In a separate pot, boil water and cook macaroni as directed on box.
- Add macaroni to the soup
& ENJOY ! (you don’t need to add pasta if you are trying to keep your carb count low).