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
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