Hearty Vegetable Soup for Lowering Cholesterol
A delicious and heart-healthy vegetable soup packed with fiber, plant-based proteins, and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
In a large pot, heat olive oil over medium heat.
Add onion and garlic, sauté until fragrant.
Add carrots, celery, bell pepper, zucchini, and green beans. Cook for 5 minutes.
Stir in diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring to a boil.
Reduce heat, cover, and simmer for 20 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
| Calories | 180 |
| Protein (g) | 5 |
| Carbs (g) | 25 |
| Fiber (g) | 6 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |