Hearty Vegetable Soup A hearty soup on a cooler November day is what I am talking about! Ingredients: 1 Tbsp. olive oil 1 medium onion, chopped 2 medium carrots, sliced 2 cloves garlic, chopped 1 cup white corn kernels 1 (14.5 oz) can diced tomatoes, no salt added 3 cups low-sodium organic vegetable broth 1 tsp. dried ground thyme 2 bay leaves 1 cup broccoli florets (or cauliflower florets) 2 medium red or white potatoes, cut into ¾-inch cubes 1 medium yellow squash, cut into ¾-inch cubes 1 cup medium zucchini, cut into ¾-inch cubes Preparation: 1. Heat oil in large stockpot over medium-high heat. 2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. 3. Add garlic; cook, stirring frequently, for 1 minute. 4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes. 5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes. 6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes. 21 Day Fix Containers 11/2 Green 1 Yellow
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