Fresh Vegetable Soup with Lime

Ingredients

Extra virgin olive oil
1 red onion, diced
4-6 cloves chopped fresh garlic
2 medium zucchini squash, trimmed, sliced into coins, and quartered
2 medium carrots, chopped
1 heaping cup thinly shredded cabbage -- or coleslaw mix
2 14-oz cans  roasted tomatoes  with juice
1/2 cup chopped roasted green chilies -- mild or hot, to taste
2-3 cups light broth, as needed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or cilantro
Sea salt and fresh ground pepper, to taste
Hot red chili pepper flakes, to taste
A dab of  agave nectar , to taste (this cuts the acid of the tomatoes)
Juice of 1 fresh lime
Lime slices for garnish

Instructions

Drizzle a tablespoon or two of olive oil in the bottom of a Crock Pot or slow cooker and toss in the chopped garlic, red onion, and fresh vegetables. Add the diced tomatoes and roasted green chilies. Stir to mix.

Pour in enough broth to cover the veggies by an inch of liquid.

Season the soup with gluten-free Worcestershire sauce, fresh herbs, sea salt, and pepper. Cover and cook according to your manufacturer's instructions for vegetable soup.

Taste test for flavor adjustments and add a drizzle of agave and the juice of a fresh lime; taste, stir, and warm through.

Total Servings: 4

Nutritional Information Per Serving

Calories: 185
Carbohydrates: 24.4g
Cholesterol: 0mg
Fat: 110.g
Saturated Fat: 0g
Fiber: 3.9g
Sodium: 342mg
Protein: 3.3g