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Veggie Soup
I enjoy cooking and creating recipes. It’s an outlet for me. There are days when I come home from work and start cooking. I barely get my jacket off before I’m throwing flour like the Pillsbury Doughboy.
This recipe was created on one of those days. I was driving home from work on a bitter cold December day. I was freezing and starving. I had forgotten to wear my boots. The snow had found its way into my shoes making my toes uncomfortably numb. The car vents were sadly blowing cold air as I turned them up trying to find a morsel of heat.
I was craving warmth. A good hearty soup was what my body needed. For the better part of my drive, my head was spinning. Did I even have enough ingredients to make soup?
By the time I got home, I was tossing ingredients into a pot like I was on Guy’s Grocery Games. I mixed this with that, poured, measured and opened a few cans. The end result was a warm and flavorful soup filled with a variety of veggies, beans and a beautiful broth made with fire roasted tomatoes.
I wrote this recipe based on ingredients I like to use. However, if you don’t like onions, leave them out. If you only like garbanzo beans use those. If extra carrots are your jam, go for it! It’s pretty hard to mess this soup up. I hope you have fun and enjoy making this recipe. I would love to hear your spin on it.
-Enjoy and stay warm.
Wash and cut golden potatoes in half and then cut each half into three pieces. ( I like using golden potatoes since I don’t need to peel them and they add a creamy flavor to this soup). I have used peeled russet potatoes and the soup turns out great!
In a stock pot, add 2 quarts No-Chicken Broth (Organic, low sodium) if you can find it. To the pot add bay leaves, dried oregano, dried basil leaves, 2-3 carrots diced or sliced using a mandolin.
Rinse the beans and add to the pot along with diced tomatoes, garlic and onion.
Cook on medium high for 10 minutes, and add 2 handfuls of spinach (fresh), 2 cups frozen broccoli, hot sauce and nutritional yeast.
Cook for ten more minutes on low.
-Enjoy
Veggie Soup
A flavorful soup filled with all kinds of veggies, two different kinds of beans and a beautiful broth made with fire roasted tomatoes.
Equipment
- stock pot
Ingredients
- 11-12 whole Golden Potatoes cut each potato in 1/2 and then each 1/2 into 3-4 pieces
- 2 Quarts No Chicken Broth (Low Sodium/organic)
- 2 Dried Bay Leaves
- 1/2 Tsp. Dried Oregano
- 1/4 Tsp. Dried Basil Leaves
- 2-3 Diced Carrots
- 1 Can Garbanzo Beans
- 1 Can Cannellini Beans
- 1 Can Fire Roasted Tomatoes
- 2 Cloves Diced Garlic
- 1/2 Diced Onion (yellow)
- 2 Handfuls Fresh Spinach
- 2 Cups Frozen Broccoli
- 1 Tsp. Hot Sauce (Optional)
- 1/3 Cup Nutritional Yeast
- Salt and pepper to taste
Instructions
- Wash and cut golden potatoes in half and then cut each half into three pieces add to stock pot.
- In a stock pot, add 2 quarts No-Chicken Broth
- To the pot add bay leaves, dried oregano, dried basil leaves, 2-3 carrots diced or sliced using a mandolin.
- Rinse the beans and add to the pot along with diced tomatoes, garlic and onion.
- Cook on medium high for 10 minutes,
- After the ten minutes, add 2 handfuls of spinach (fresh), 2 cups frozen broccoli, hot sauce and nutritional yeast to the stock.
- Cook for ten more minutes on low.
- -Serve with crackers and enjoy
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Warm Berry Breakfast Bowl
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Creamy Vegan Gnocchi Soup
Living in the midwest, the winters can get very cold and this soup is one of my family’s favorites. This creamy gnocchi soup is all the things. It’s warm, comforting and eating just one bowl is near impossible.
It’s rich flavor and hardy texture will have family members and loved ones thinking you spent all day cooking. Little do they know, you spent your day doing the things you wanted and needed to do. Don’t feel bad about shopping, reading a book, taking a nap or getting your car washed. It’s our little ol’ secret that you bought the gnocchi and opened a few cans.
I hope the first few bites have you lost in the comfort, richness and delicious notes of this restaurant worthy soup.
–Enjoy
Creamy Vegan Gnocchi Soup
Ingredients
- 1 Can Chickpeas drained and rinsed
- 2 stalks Celery, chopped
- 1/2 onion Diced
- 1/2 Tsp. Garlic powder
- 2 Carrots Chopped
- 7 Cups Low sodium no chicken broth ( you could also use the Imagine No Chicken broth)
- 1 Tsp Vegan Chicken less season salt (Found at Trader Joe's)
- 16 Ounces Potato Gnocchi I use the simple organic potato gnocchi from Kroger.
- 2 Cups Chobani Oat Milk Plain & Extra Creamy
- 1 Can Fire Roasted Tomatoes
- 1 Cup Fresh spinach, roughly chopped
- 6-8 White button mushrooms cut in pieces
- 2 Bay leaves
- 2 Tbsp. Corn starch
- 1/2 Cup Nutritional yeast
Instructions
- Add water or a little of the chicken both to a large soup pan. Add celery, onions, and carrots and saute for 2-3 minutes until onions are translucent.
- Add chickpeas, non-chicken broth, salt, pepper,tomatoes, chickenless seasoning salt, bay leaf, and mushrooms. Bring to a boil, then gently stir in gnocchi, spinach, nutritional yeast. Boil for 3-4 minutes before reducing heat to a simmer and cooking for 10 minutes.
- Ladle out a cup of broth into a separate mixing bowl or cup. Add the cornstarch and stir. Once the broth and cornstarch are fully mixed, add the mixture back into the soup pot. Add the two cups of oat milk and cook for 4-5 minutes. Taste, and add salt and pepper if needed. Remove the bay leaves and serve.
- If you like adding crackers, I recommend the 365 organic Golden Round Crackers from Whole Foods. Simple Truth Organic™ Traditional Potato Gnocchi
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