‘Everything but the kitchen sink’ manhandled vegetable soup

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.

 

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