Veggie Soup

Sep 18

Recipe for vegetable Soup 30 minutes prep /1 hour of cooking on the stove or 5 1/2 hours on low in slow cooker/8-10 portions

As the chill of autumn sets in, there's nothing quite like a warm bowl of homemade soup to soothe the soul and nourish the body. Beyond the comforting aroma and delicious flavors, homemade soup offers a multitude of benefits that makes it an excellent choice for a healthy and satisfying meal. One of the greatest advantages of making soup at home is the ability to customize it according to your preferences. This level of personalization guarantees your family’s satisfaction, making each bowl uniquely yours. This is also a great way to prevent food waste, by adding all of the not so pretty veggies & by making the broth with scrap. At the end of the week, I look at my refrigerator and throw together a soup with all of our leftover’s veggies.

This meal can easily be Vegan if you are using a vegetable broth & opt for olive oil as opposed to butter when cooking your vegetables on step 2. You can add a can of rinsed kidney beans to add proteins to your vegan soup.
Add 1 cup of mixed lentils to your soup at step 5 and cook slowly.
You can also cook this soup with a chicken broth & add cooked shredded chicken (Add in during the last 10 minutes).
Choose a beef bone to make your soup & add cooked beef to your soup bowl.
You can easily involve your children in this recipe. Have them choose a broth, protein and help them pick the proper cans to make the recipe. Let them choose between rice or noodles & which kind. By including them in those steps, you are rising the chances of success when it comes time to eat. Proudly announce to the other members of the family that your children helped make this meal and that if it is delicious and filing, it is thanks to them!
At the end of the week, I make this recipe with all of the vegetables that I have in my refrigerator. If you do not want to make it right away, chop the old veggies and freeze them in a freezer bag. You are then making it easier on your future self who wants to delight in a hot bowl of healthy vegetables.
In the freezer section of your grocery store, find yourself a bag of “frozen chopped vegetables” . It should cost under $3. If you are in a time crunch, steam the vegetable in the microwave like instructed on the bag & add the steamed mix directly to step 4. Making this a meal made in 30 minutes. Scroll to the bottom to purchase on amazon.

Ingredients

2 tbsp of your choice of butter or olive oil
1 onion, chopped in small bite size
1 1/2 cup of carrot, chopped in a small bite size
1 cup of celery, chopped in small bite size
1 small zucchini chopped in small bite size
1 cup of green beans, chopped in small bite size.
1 cup of broccoli, chopped in small bite size.
1 tbsp of tomato paste
1 garlic clove
1 tsp of garlic powder
1/2 to 1 tbsp of dried italien spices (I do 1 full tablespoon but if it’s too much for you, do half)
1 box of vegetable broth (32oz)
1 vegetable bouillon cube
2 1/2 cups of fresh squeezed tomato juice. Or use 1 can (796 ml/28 oz) of diced tomato.
3/4 cup to 1 cup of little star pastas “Stelline”, ditalini or noodles of your choice.

Steps on the stove

Gather all of the veggies and chopped them in small bite size.
Using a Dutch oven, melt the butter or heath up the olive oil, depending on your preference.
Start by cooking the onions, carrots & celeries for about 10 minutes. Then add the chopped zucchinis.
I keep green beans & chopped broccoli for the last 30 minutes (step7). I prefer them bright green and crunchy, but you don’t have to.
Add the garlic, spices and tomato paste. Stir until you can smell the tomato paste & spices, this should take 1 minute.
Once you can smell all the good smells, add the tomato juice, bouillon cube & broth then bring the mix to a boil. Once it is boiling, reduce the stove to the lowest & let it simmer for at least 30 minutes, with the cover slightly open, or until the vegetables are soft. If you have the time, you can slow cook the veggies and broth for 1-2 hours.
Stir and make sure that your bouillon cube is completely dissolved during the cooking time.
Once your carrots are soft, add the noodles, broccolis & green beans. Bring back to a boil & reduce again.
Lastly, taste and add salt & pepper to your liking.
Serve with a crunchy bread & alongside a selection of cheese. it is the BEST.

Step on the slow cooker

Gather all of the veggies and chopped them in small bite size.
Using a nonstick pan, melt the butter or heath up the olive oil, depending on your preference.
Start by cooking the onions, carrots & celeries for about 10 minutes.
Add the garlic, spices and tomato paste. Stir until you can smell the tomato paste & spices, this should take 1 minute.
Transfer to the slow cooker.
Add the zucchinis, broccolis, green beans, tomato juice, bouillon cube & broth to the slow cooker. Set it on low for 5 hours.
Calculate that you will need an additional 30 minutes before serving time to finalize your recipe.
After 5 hours on low, change your setting to high. Stir and make sure that your bouillon cube is completely dissolved. Then incorporate the noodles. Sometimes it does take a little bit longer then 30 minutes depending on the size of your noodle and depending on your slow cooker. Lastly, taste and add salt & pepper to your liking.
Serve with a crunchy bread & alongside a selection of cheese.

You can keep this soup in your refrigerator for up to 5 days. When I freeze this recipe, I do so before adding the noodles, broccolis & green beans. I transfer the soup in a container to cool off then I place it in the freezer once it is completely chilled. When I am ready to enjoy this previously frozen soup, I take it out of the freezer and place it in the refrigerator 24 hours prior to cooking. Once it has thawed, I transfer the soup to my Dutch oven, bring to boil & add a choice of small noodle, broccolis & green beans & reduce heat to low for 30 minutes. Lastly, I taste and add salt & pepper to my liking. You can also freeze the leftovers from your slow cooker as is.