Nothing makes me feel healthier than a huge pot of veggie soup. Unfortunately I had never really found one I loved…until now. I found the base for this recipe on food.com, but I’ve tweaked it a bit. It is now perfect to my tastebuds, it’s EXTREMELY versitile, and it’s so, so, so very easy. I make this often and freeze half in individual serving sizes so I can throw the frozen brick in a pan on the stove and thaw for a quick, healthy lunch.
2 Tbsp. olive oil
1/2 cup onion, diced
2/3 cup carrot, chopped (I use more)
2 stalks celery, chopped
2-3 cloves garlic. minced
3 cups stock (chicken, beef, or veggie…I use chicken since I always have it in the freezer)
1/2 small cabbage, finely chopped (you can also use kale, chard, spinach, or any other leafy green)
1 cup green beans, cut to bite size (can use frozen or canned…if using canned, add them at the end)
1 zucchini, chopped
2-3 Tbsp tomato paste
1 tsp salt
1/2 tsp dried basil
1/4 tsp dried oregano
salt and pepper to taste before serving
- In a large soup pot, heat oil. Add onion, carrot, and celery. Cook 5 min or until onion is translucent.
- Add garlic stirring often so it doesn’t burn.
- Add remaining ingredients and simmer until veggies are tender. The original recipe says 15 minutes, but I find the longer it cooks, the better. The cabbage should be very wilted, and the flavors should be well combined. I often leave this on the stove for almost an hour on very low with the lid on.
- You could also throw in some leftover chicken to bulk it up more, although it really doesn’t need it.
Add some crusty bread and this is a hearty meal…even my carnivorous hubby approves