This is a quick, low-cal, low-fat and low-carb vegetable soup recipe.

• 1 Tbs olive oil
• 1/4 cup each pre-chopped onion, celery and bell pepper
• 1 cup shredded carrot
• 1 cup fresh small broccoli or cauliflower florets
• 1 cup sliced fresh mushrooms
• 4 cups low-sodium chicken broth
• 1/2 tsp dried basil leaves
• 1/4 tsp each minced garlic and ground black pepper
• 1 low-salt vegetable bouillon cube, broken
• 1 cup baby spinach leaves

Heat oil in Dutch oven over medium heat. Add onion, celery and bell pepper; cook and stir for 2 minutes. Add carrot. broccoli and mushrooms; cook and stir for 5 minutes.

Stir in 1 1/2 cups water, chicken broth, basil, garlic, black pepper and bouillon cube. Bring to boiling. Reduce heat; cover and simmer for 5 minutes to blend flavors. Stir in spinach to wilt. Serve immediately. Serves 6.

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