Classic Vegetable Soup

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Metabolic Medical Center - Metabolic Recipes

Serves 6-8    Cook Time 5-7 hours on low
4 Tbsp
canola or vegetable oil
2 Cups
leeks, chopped (white parts only)
2 Tbsp garlic, minced
Kosher Salt
2 Cups
zucchini, chopped
2 Cups
yellow squash, chopped
2 Cups
fresh green beans, cut into 3/4 inch pieces
2 Qts
low sodium vegetable broth (or chicken broth)
4 Cups
fresh tomatoes, peeled, seeded and chopped
1/2 tsp
fresh ground pepper
1/4 Cup
fresh parsley leaves
1-2 tsp
fresh lemon juice


To Freeze Ahead:

  1. Heat the oil in a large skillet or stockpot over medium-low heat. Once the oil is hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, (7-8 minutes). Add zucchini, squash, green beans and continue to cook for 4-5 minutes, stirring occasionally.
  2. At this point, if you are planning to freeze this, wait for the vegetables to cool down completely to room temperature.
  3. In a large gallon size freezer safe ziploc bag (this may take 2 bags), pour the cooled vegetables, broth, tomatoes, pepper, parsley and lemon juice all the ingredients in the bag.
  4. Squeeze the air out of it and label (last about 6 months).

To Cook Immediately:

Follow Step 1.

Pour into the slow cooker, add the tomatoes, and pepper and cook on low for 5-7 hours. Just before serving, add the parsley and lemon juice and season with a little more Kosher salt.

Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center
Metabolic Recipes

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