Vegetable Soup!

The market sells organic, fat-free vegetable broths. I'm home free! For about the past 2 months I've been making a vegetable soup a couple nites a week. Part of my thinner next year program. I used to make this huge batch and some of it would go to waste. Now, I'm onto smaller, easier fixins.... I just get some fresh veggies (e.g. green beans, cabbage, shallot, greens), in small amounts. Add them to the mix based upon their softness and we're into zero-point love a couple times a day! It's great, every batch is different and lovely! I'm thinking about whole-grain pasta in this soon! Tonite's recipe: Tbsp+ of Olive Oil 1 onion chopped 5 cloves garlic diced. Probably about 5 carrots sliced thin. Probably about 5 celery stocks sliced thin. Salt/Pepper 1.5 boxes of broth (each are 32 ounces). Plus about .5 more box of water. 1/2 can Pato Sauce (hot sauce). 1/4 c. Whole Grain Rice 1/2 butternut squash chopped 1 beet chopped 5 very small potatoes chopped 3 leeks sliced 1 c. sliced fresh sliced mushrooms I always start with oil, then the carrots, onions, celery and garlic. Get the carrots almost tender. I do the salt/pepper now. Then add the broth and get to a boil, or very close. I taste the broth now and add more salt if I want it. Next up, add the "hard" veggies. Tonite that's potatoes, beets, squash. This is my first nite for rice, since it's whole/long grain, I add it now. Here's a shot of it in the Pot: Then, I'm gonna let this go a while and add the soft stuff. Tonite that's the leeks and mushrooms. Here's how they look in my colandar: Zero fat, 100% vitamins, 100% taste! And not a single animal had to die!