Glass of Win

For those of us in the Northern Hemisphere, it is winter right now and the weather begs us to make a piping hot pot of soup. I decided to tackle vegetable soup, as per my family’s request. It came out pretty tasty, simple, light but filling. This is honestly the simplest recipe I’ve ever posted here.

VEGETABLE SOUP

Serves: a ton (8-10 probably)

Broth
1 quart veggie stock
2 14 oz. cans low-sodium chicken broth
1 can Trader Joe diced tomatoes with juice
1/4th onion (diced)
1/4th onion, (rings)
3 celery stalks (leafy kind)
dried basil
black pepper
sea salt
garlic powder

Contents
carrots
green beans
zucchini
corn (frozen)
okra (frozen)
peas (frozen)
white kidney beans (pre-cooked)

Grab your biggest pot and add all of the ingredients listed under broth.
Let the broth simmer for one hour.

Add uncooked veggies, continue to simmer until veggies are tender but not mush.

Add any frozen veggies & pre-cooked beans at the last 10 minutes

Remove celery stalks & onion rings, discard

Ladle up and enjoy!

NOTES
To veganize, just use veggie stock entirely. I did not have enough, so I used chicken broth.
Use whatever vegetables you want ~ fresh or frozen. Just remember to add fresh way before frozen, otherwise you run the risk of it becoming mushy.
Other deliciousness to add: shallots, fresh chopped garlic, red potatoes, cauliflower, red pepper flakes for a kick, tofu cubes, orzo, lentils, roasted peppers, leeks.