Italian Harvest Soup

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I love soup and honestly could probably eat it every day if it wasn’t so stinking hot in the summer.  I enjoy taking fresh ingredients and making a delicious soup that doesn’t have too many calories, is filling and simple to prepare.  Sometimes it is a pureed soup, and other times it’s just plain chunky and hearty.

A few months ago, I was super hungry and wanted something tasty that was low in fat and carbohydrates (due to my pre-diabetes)…that’s when “Italian Harvest Soup” was born.  I’m actually pleased with how it came out because it fit all of my soup requirements perfectly.  In fact, I know this may sound crazy, but I’d rather have this soup than chocolate cake.  And yes, I am completely serious!

Italian Harvest Soup

  • 1/2 lb ground hamburger or low fat sausage
  • 1 T oil (olive, grape seed or coconut)
  • 1 small or 1/2 medium onion
  • 2 cloves garlic, chopped
  • 2 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 zucchini, chopped*
  • 1 yellow squash, chopped*
  • 1 can of corn or 2 cobs (cooked and corn removed)
  • 2 cans chicken broth
  • 1 can chopped tomatoes
  • 1 can tomato paste
  • 1 cup elbow macaroni
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tsp fennel
  • 1 tsp garlic granules
  • salt & pepper to taste
  • Other ingredient ideas: red bell pepper, green bell pepper, green beans or cannellini beans

In a large pot, fry the hamburger, onion and garlic together until cooked through.  Add the carrot, celery, zucchini and corn.  Sauté for 5-10 minutes.  Add the broth, tomatoes, tomato paste, and macaroni and spices.  Simmer for another 10-15 minutes or until the macaroni is cooked.  But not too long or too high because all of the liquid will be soaked up by the pasta.  Once the pasta and veggies are soft, your soup is ready.  Serve with grated cheddar, mozzarella or parmesan cheese.  Yum!


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