1 zucchini mini diced
1 squash mini diced
4 tomatoes med cubed
4 carrots diced
1/2 head shredded cabbage
1 red bell pepper
1 green bell pepper
3 cups cooked kidney beans 24 oz
1 Oz olive oil
1/4 cu red wine
1 Oz grapeseed oil
1 Oz soy sauce
2 tbs butter unsalted
A few avacados and or mozzarella cheese shredded.
1 med saute pan
1 medium soup pot
Heat your medium saute pan up to medium heat add butter and saute carrots till tender then add to pot.
Do the same with the olive oil and diced green bell, red wine and red bell, grapeseed oil with soy sauce and cabbage.
Then add your uncooked fine diced zucchini, squash, kidney beans, and tomatoes to soup pot.
Add water till all veggies are covered in liquud. You will need to cook on medium heat for about 30 minutes till hot.
And serve with your chopped avacado on top and mozzarella cheese.
Enjoy! This recipe is super low in fat sodium and packed with antioxidants!