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Low-Cal Veggie Soup
Low-Cal Veggie Soup

Before you jump to Low-Cal Veggie Soup recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Reasons Why Eating Apples Is Good.

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Cornell University did a study on the impact apples have on the brain. While carrying out their study they found that, quercetin, which is found in apples helps maintain healthier brain cells. Meaning that by eating apples you can decrease the risk of getting Alzheimer’s.

I hope I have revealed some good information that defined why apples are so healthy for you. The benefits we covered are just a couple of of the benefits that eating apples can provide. All the benefits would take us too much time to include in this write-up, nevertheless the information is out there. I really hope that the the very next time you go to the supermarket you wind up getting plenty of apples. These apples could lead to helping you to live a longer and also healthier life.

We hope you got insight from reading it, now let’s go back to low-cal veggie soup recipe. To make low-cal veggie soup you need 21 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Low-Cal Veggie Soup:
  1. Get Prep Items
  2. Provide 1 head cabbage
  3. Take 1/2 large onion
  4. Take 3 stick celery
  5. Prepare 1 white leek
  6. Prepare 5 stick carrots
  7. Use 1 small zuchinni
  8. Provide 1 clove garlic
  9. Take 3 leaves of cabbage
  10. You need 1 cup leftover rice
  11. Use 2 cup water
  12. Take 2 cup chicken or beef broth
  13. Take 2 tsp extra virgin olive oil
  14. Use 1 bunch fresh green beans
  15. You need 1 box mushrooms
  16. Get Sachet
  17. Prepare 1 bay leaf
  18. Provide 1 whole clove
  19. Get 1 tsp white pepper
  20. Provide 1 tsp thyme
  21. Get 2 tbsp cilantro
Steps to make Low-Cal Veggie Soup:
  1. Cut vegetables: CLEAN all veggies before use! Know how to properly clean each item. Chop into medium dice or all similar size cuts.
  2. Use big pot and turn stove to medium-high, add EVOO and add minced garlic for about a minute. Til golden.
  3. Add all vegetables and make sure to stir to prevent burning. Sweat the veggies for 10 mins.
  4. After 10 mins. add water and broth. Bring to boil.
  5. Add sachet and rice and reduce to a simmer. Simmer for 30 to 45 mins. uncovered.
  6. Remove sachet. Add salt and pepper to taste and it 's ready to serve!

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