It’s officially soup season! As temperatures drop, my meals heat up. I crave anything that will warm and nourish me from the inside. Soup, hot cocoa, chili, you name it. If it’s warm, I’ll take it. Yesterday I made this super easy vegetable soup. I had a friend stop by, so I whipped this up in about 25 minutes. The beauty of veggie soup is not only that it’s incredibly healthy and filling, but you can use any vegetable you have on hand. The base is always the same with slight variations (depending on how much broth vs. tomatoes I have in my kitchen). Once you get the broth base the way you like it, just go crazy with the veggies. Whatever you like, whatever you have, use it. P.S. The cheddar & chive biscuits are great with this soup.
INGREDIENTS for VEGGIE SOUP BASE:
- 2-3 cloves garlic, diced
- 1 medium onion, chopped
- 4-5 stalks celery, chopped
- 1 quart (32 oz) low sodium vegetable or chicken broth
- 1-2 small cans organic whole or crushed tomatoes (strictly depends on how much of a tomato taste you like)
- 1-2 cups water
- 1 tsp each dried basil and parsley
- sea salt, black pepper, red pepper flakes to taste
- In soup pot, saute garlic, onion, & celery in about 1/2 cup of the vegetable/chicken stock for 3-5 minutes.
- Add all other ingredients listed and brings to a boil.
- Add any vegetable you like (fresh or frozen) and bring to boil again.
- Turn to low heat an allow to simmer for 15-20 minutes until veggies are fork tender.
