Spice in the Kitchen: A Little Bit O' Everything Vegetable Soup


Things have been a little off-center lately. I have had a mysterious case of hives for a week. I have all sorts of suspicions on what it could be caused by, one of them soy (which I am avoiding now). Though I don't even think that is it. All the anti-allergy meds I am taking are making me super, super tired on top of it. I have no enthusiasm for anything (sorry for not posting as much lately!) and cooking is not on my list of things I want to do. Veggies piled up in our fridge. My sister came for a visit and brought veggies on top of our veggies! I feel super bad wasting food, so I decided to pick myself up, dust myself off and do something about that situation. Quickest way I know how to use lots of veggies is to make soup! If you have an out of control veggie situation, make soup too! The broth is what matters the most so throw in whatever veggies you need to use. I just recommend not using peppers or cabbage in soups. They are too bossy to the other vegetables. My husband and daughter loved it. My two year old said, "YUCK!"

A Little Bit O' Everything Vegetable Soup Recipe (vegan)
serves 6-8

Ingredients:

  • 2 TB olive oil
  • 1 tsp sage
  • 1 tsp thyme
  • 1/2 tsp marjoram
  • 1/4 crushed rosemary
  • 1 vegan bouillon cube
  • 2 bay leaves
  • 4 carrots, peeled and chopped
  • 1.5 cups green beans, ends snapped and cut into 1" pieces
  • 3 large stalks of celery, chopped
  • 3 medium yukon gold potatoes, peeled and cut into bite sized pieces
  • 1/2 butternut squash, peeled, seeded and cut into bite sized pieces
  • 2 green zuchinnis, cut
  • 8 cups vegetable broth
  • 5 cups of kale, stems removed and leaves chopped into small pieces
  • 1 cup of frozen peas
  • 1 can cannellini beans, drained and rinsed
  • 1/2 cup rice


Directions:

  1. Sauté herbs and bouillon cube in oil. Add carrots, green beans, celery and potatoes. Cook on medium heat for 5 minutes, stirring occasionally. Add butternut squash and zuchinni. Sauté for 5 more minutes.
  2. Add vegetable broth, then kale, peas, and beans. Let soup come to a boil.
  3. Turn down heat and add rice. Let simmer for about 40 minutes to an hour (or when potatoes are soft enough and rice is just about to fall apart).

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