Garden Vegetable Soup
By Dr. Michael Cutler • Apr 14th, 2010 • Category: Whole Food Recipes
Here’s a warm and yummy soup to enjoy for lunch or dinner on a cool spring day!
Garden Vegetable Soup
2 cloves garlic
½ cup onions, diced
½ cup carrots, sliced
3 cups chicken or vegetable broth or bouillon
½ cup green beans
1½ cups green cabbage, chopped
2 Tbsp tomato puree
¼ tsp sea salt
¼ tsp dried oregano
½ tsp dried basil
½ cup zucchini, diced
Sauté the garlic, onions and carrots until nice and tender. Then add the broth, green beans, cabbage, tomato puree, sea salt, oregano and dried basil. Simmer about 15 minutes until the veggies are nearly tender. Now toss in the zucchini and cook another five minutes. Serve this delicious meal piping hot… and watch it quickly disappear.
Dr. Michael Cutler
is a graduate of Brigham Young University, Tulane Medical School and Natividad Medical Center Family Practice Residency in Salinas, Calif. Dr. Cutler is a board-certified family physician with more than 18 years experience. He serves as a medical liaison to alternative and traditional practicing physicians. His practice focuses on an integrative solution to health problems. Dr. Cutler is a sought-after speaker and lecturer on experiencing optimum health through natural medicines and founder and editor of Easy Health Options™ newsletter—a leading health advisory service on natural healing therapies and nutrients. He is also a Medical Advisor for True Health™—America's #1 source for doctor-formulated nutrients that heal.
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