A way to hydrate without drinking water….. soup.
1/2 cup chopped onion
1 cup chopped celery
2 tomatoes, diced (or canned)
1 cup carrots, diced
1 cup broccoli, chopped
1 potato, diced
1 cup sliced cabbage
1 cup zucchini, sliced
1 tsp olive oil 1 can great northern white beans (approx. 2 cups)
In a medium sauce pan, spray cooking spray and add the olive oil.
Heat to medium heat and add onions, saute’ until translucent.
Add celery, tomatoes, carrots, broccoli, potato and cabbage saute’ until they reach a crisp tender stage.
Add the zucchini and saute’ slightly, then add water to cover vegetables.
Let simmer just until tender. (I like to keep the vegetables a little on the crunchy side.)
Drain and wash beans and add to soup heating through.
Add salt and pepper to taste.
Some herbs are a nice addition: basil, oregano or parsley. This keeps well in the fridge for several days.
Number of Servings: 8
Calories: 130 Fat 1.1g Carbohydrates 25.1 g Protein 6.1 g