Loaded in plant-based goodness, this hearty veggie dish is loaded in heart-healthy and belly-busting fiber and is low in calories. Plus, thanks to the Indol-3-Carbinols (I3Cs) found in the cruciferous veggies (broccoli and cauliflower), it can also help to eliminate toxic estrogens found in your body causing stubborn fat storage in the butt, hips and thigh area. buh-bye thunder thighs.

Ingredients

• 1 Onion, diced
• 4-5 cloves Garlic, minced
• 1 cup celery, diced
• 1 cup Carrots, diced
• ¾ cup Green peppers, chopped
• ¾ cup Red peppers, chopped
• 4 medium tomatoes crushed (or 1 can crushed tomatoes)
• 1 1/2 cups broccoli florettes
• 1 ½ cups cauliflower florettes
• 1 cup zucchini chopped
• 1 can red kidney beans
• 1 Tsp paprika
• ½ Tbs oregano
• Salt and Pepper to taste
• optional: 1 chipotle pepper in adobo for a little heat!

Directions

• Fill a large pot with about 2L (1/2 gallon) of water, add tomatoes and all vegetables (excluding broccoli, zucchini and cauliflower) and bring to boil.
• Once it reaches a boil, add spices and continue to boil until veggies begin to get tender. Then add cauliflower and broccoli, zucchini, kidney beans, oregano and black pepper and continue to boil for another 5-10min
• Reduce to simmer and add a pinch of salt to taste
• serve and enjoy