Lunch Plans?

I have a really hard time getting my veggies in everyday...but lunch is a great time to add a few more veggies with either a soup or salad.

This is my favorite vegetable soup. I try to always have a pot in the fridge so that I can warm it up and eat it anytime I want...usually for lunch with a sandwich or as an appetizer before dinner if I'm starving!

I call it my Reducing Soup...it's just an easy version of Weight Watchers Zero Points Garden Vegetable Soup...Enjoy!

Lovin the Livin's Easy Reducing Soup

6 cups water
2 bouillon cubes
5 carrots, peeled and diced
1 small onion, diced or a good sprinkling of onion flakes
1/2 teaspoon garlic salt, more if desired, or used the real thing
1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don't skip the cabbage for it somehow makes the soup)
1/2 pound frozen green beans or peas
1 can kidney beans
8 oz. can of tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt

Put all the ingredients in a crockpot in the morning and cook on low for 4-6 hours or until the carrots are tender. If you're in a hurry, put everything in a big pot on the stove and cook until the carrots are tender. Salt and Pepper to taste. Serve and enjoy!