Diabetic Eat-the-Rainbow Vegetable Soup

This vibrant Diabetic Eat-the-Rainbow Vegetable Soup is a delightful medley of fresh, seasonal vegetables. Packed with nutrients and bursting with flavor, it combines traditional techniques with a creative twist, making it both comforting and health-conscious. Each spoonful offers a balance of earthy and bright notes, perfect for a nourishing meal that fits within diabetic dietary guidelines.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup spinach or kale, chopped
• Juice of 1 lemon

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 3-4 minutes.
2. Add the diced carrot, red bell pepper, and yellow bell pepper. Cook for another 5 minutes until the vegetables start to soften.
3. Stir in the zucchini, green beans, and cherry tomatoes. Cook for an additional 5 minutes, allowing the vegetables to release their juices.
4. Pour in the vegetable broth and bring the mixture to a simmer. Stir in the dried oregano and basil, and season with salt and pepper to taste.
5. Simmer the soup for about 15-20 minutes, or until all vegetables are tender.
6. In the last few minutes of cooking, stir in the chopped spinach or kale and the lemon juice. Cook until the greens are wilted.
7. Taste and adjust seasoning if needed before serving hot.