It’s that time of year! Vegetable Soup! Yumm!!!

Just made this pot!
Vegetable soup is one of my favorite soups because you can make it with whatever is on hand! If you are eating a whole foods plant based diet you should have plenty of choices already in your kitchen. For me, there are 3 things essential and the rest is whatever you have to make the soup. I always use a turnip, garlic cloves and onion. I sometimes start the soup by cooking the onion in just a touch of Extra Virgin Olive Oil (EVOO) until they start to get clear then I start adding the veggie broth if I have some, the garlic and the rest of the ingredients. Here is a sample of how I go about cooking vegetable soup. I hope you enjoy experimenting with this recipe during these chili frosty evenings this fall and winter.

Lorie’s Plant Based Vegetable Soup

Vegetable Broth (homemade) 1 QT
1 small Turnip
2 stalks celery
Fresh French Green Beans
1/3 small Red Cabbage or white cabbage
1 very small Egg Plant or 1/3 of a large one
1/2 Zuchinni
1/2 Summer Squash
5 garlic cloves
1 1/2 onion
1 Leek (if you have one)
Brocolli in little pieces
Cauliflower in little pieces (if you have some)
Snow peas (1 cup)
Dry Lima beans (1 handful)
Red Kidney beans (1 can well rinsed) or cooked ahead yourself
1 large can Hunts tomatoes
1 carrot sliced
1 cup frozen corn
1 potato (if you want)
Peas (if you have some)
Garlic powder
Sea salt
2 TB Chili powder

Put vegetable broth into a dutch oven. Start cutting up vegetables. Add then to the pot at you cut them up. Wash and cut turnip up with peel on. Cut celery into pieces. Throw in a handful of fresh green beans. Turn on the burner to medium high. Cut the red cabbage into strips. Cut the eggplant into 1/2 inch cubes with peel still on. Cut the zuchinni into pieces with peel still on. Cut summer squash into bit size pieces with peel still on. Mince 5 garlic cloves and put in the pot. Chop the onion and add to the pot. Cut up one leek and add to the pot. Break brocolli into tiny florets and put them in the pot. Grab a large handful of dry lima beans and throw into the pot. Add snow peas in the pods. (you can cut off tips) Open a can of red kidney beans or throw some in you have cooked ahead yourself. Add 1 large can of Hunts diced or whole tomatoes. Throw in a big handful of frozen corn. Add the potato chopped into small pieces if you have one. Throw in peas if you want to. Add water till the veggies are covered about 1/2 inch. Add garlic powder to taste and sea salt and pepper. ( I use OHCS, not boxed salt) Add the Extra Virgin Olive Oil and the 2 TB chili powder or more if you like it hotter. Cook until the veggies are tender and the lima beans are done. (About 2 hours)

Variations or options: Put Vegetable Broth in if you have some. Use red onion instead of yellow. Use carrots also. Just throw in the veggies you have but make sure you use onion and garlic cloves and a turnip. You can use any spice you like, it doesn’t have to be chili powder. Also you could add 1 small tomato paste to the whole pot to give it a red base and you can also add Stevia (2 packets) for a little sweetness to bring out the flavor of the veggies. This works especially well along with the tomato paste. Also, to turn it into a minestrone type soup add a can of no sodium red kidney beans and/or a can of garbanzo beans to the soup as well. Lots of fiber and protein to really get the most from this soup!



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