Very Veggie, Veggie Soup!

As the temperatures go down, soup intake rises! A hearty and flavorful vegetable soup really hits the spot! A lot of times after a big food holiday like Thanksgiving, we just want to eat light. Nothing complicated, just a simple healthy recipe that you can literally throw together. One of my favorite things to do is make a “Very Veggie, Veggie Soup.” 

It can be made with leftover veggies you have from the holiday, veggies that are close to going bad that you don’t want to throw away or with frozen or canned veggies. Add some protein and then serve with beet chips, crunchy sourdough bread or seed crackers topped with plant-based cheese. 

I just make the broth, then cut up and add a variety of veggies and protein, heat and serve.  It’s super easy and incredibly healthy!

Serves: 6 

Ingredients:

• For Broth:
  • Three bouillon cubes vegetable broth and 6 cups of water OR 
  • Enough unsalted broth powder with water to make 6 cups.
  • Can also use sodium free Organic veggie broth 8 cups
• Protein: Tofu cut into triangles or beans of choose – e.g., Chickpeas, Cannelloni, Dark Kidney, Pinto etc. 
• Vegetable ideas – choose one or as many as you like in any quantity size:
  • Fresh, chopped:
    • Garlic – I think 4-5 is Perfect! But I am a very garlic person!
    • Onion – 1 Medium Yellow
    • Ginger
    • Carrots
    • Broccoli
    • Brussels Sprouts
    • Cauliflower
    • Potatoes – skins on
    • Zucchini
    • Red bell peppers
    • Cabbage
    • Chopped hot chili peppers
    • Spinach
    • Etc. 
  • Frozen:
    • Mixed vegetables
    • Green beans
    • Corn
    • Peas
    • Colorful squash
  • Canned:
    • Diced tomatoes
    • Corn
    • Beans

OR whatever else you prefer!

Directions: 

1. Start by sautéing diced onions in some olive oil for about 5 minutes in a medium-large sized pot. 
2. Add chopped minced garlic for one minute
3. If using Raw fresh spinach, now is a good time to add it and let it wilt
4. Combine bouillon cubes and water and then add to pot
5. Add protein and vegetables. You can also sauté the Tofu first if you like a little crispy. If you’re using canned beans, drain and rinse them first.
6. Add seasonings – No-Salt mixtures are great, salt, pepper, basil, rosemary, parsley, Italian seasonings, red pepper flakes, garlic & onion powder if desired.
7. Heat on medium-high until soup comes to a boil. 
8. Reduce heat to simmer, cover and cook for 20 minutes. 
9. Add soup to a bowl. Serve with a side of beet chips, crunchy sourdough bread or seed crackers with plant-based cheese. 
10. Enjoy!