You know, I just love vegetable soup. It’s an important part of my diet, especially since I’m not eating grain anymore. I really look forward to eating a hearty vegetable with bean soup, as I love a hot lunch and dinner.
I just made a batch up this morning because I ran out of potatoes. I had to go to the store, but didn’t want to go hungry. So, I cooked it up in the morning and ate before I went. I am really proud it turned out so delicious.
You know, it’s hard to mess up making soup. It is very forgiving, unless you try making a soup sandwich! Can you imagine!
I just created this recipe today, and ate about four bowls of soup before lunch time. And, I know that once all the flavors meld together, in the coming days of next week it will taste even better.
I was really hungry without my morning potato. Therefore, I was my own new soup recipe Guinea pig! So, I know it’s safe to share it with you.
- One 32 oz. box of liquid vegetable bouillon
- Shake of parsley and basil
- 1/2 cup of frozen peas
- Bunch of small carrots or one large
- 1 stalk of celery
- 2 cans of white beans
- One medium onion
- A medium potato (skinned)
- Good shake of garlic powder
- Shake of pepper
- One can of diced Italian tomatoes
- One small can of Italian tomato sauce
- 1 cup of sliced thin cabbage
- Handful of spinach
- A cup of mushrooms
Chop everything up finely. Bring everything to a boil, then cover to a low setting and slow simmer. It takes about forty minutes to cook and about ten minutes preparation time. Stir occasionally and taste.
I always mash it up with a potato masher close to when it’s done to make the vegetables smaller. Doing so tends to make it more flavorful, too.