Vigorous Vegetable Soup

 

1 medium Zucchini

1 c. chopped Mushrooms, fresh

1 med Onion, diced

7 large Carrots, diced

4 Celery stalks, diced

1 sprig Rosemary

1 tsp. dried Thyme

1/4 tsp. crushed red pepper flakes

1 10-oz package frozen green peas, thawed

3 14.5-ounce cans low-fat, low-sodium vegetable broth

3 C. water

 

Place all the ingredients except the peas in a large pot with the water, broth, and spices. Bring to a boil, then let simmer for 45 minutes or until carrots are tender. Add peas for last 5 minutes of cooking time.  Remove the bay leaf and rosemary sprig before serving.

Fat Smash