Category: Soup

Veggie Soup

6/3/2018

ALL YOU NEED:

3 tbsp tomato paste
1 can corn
2 handfuls grape tomatoes, halved
2 medium tomatoes, chopped
2 large carrots, chopped
8 baby bell peppers (orange & yellow)
1 green bell pepper
2 extra large celery stalks, chopped
1 potato, cubed
2 handfuls mushrooms
1/2 red onion, chopped
4-5 cups veggie broth (depending on how soupy you want it)
4-5 garlic cloves, finely chopped
fresh parsley
cayenne pepper
oregano
thyme
sage
basil
cumin
2 bay leaves

Add all vegetables (minus corn), seasonings, potato, and tomato paste to pot and saute for 5-8 minutes. (Stirring to combine everything)
Add corn, veggie broth, bay leaves and more fresh parsley to pot. Bring to boil and turn down to simmer for 30 minutes.
Top with sour cream or greek yogurt.

Enjoy!!

Detox Vegetable Soup Goodness

12/16/2017

ALL YOU NEED:

1 T olive oil
1 medium yellow onion, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 cups green beans, trimmed and chopped
1 28-ounce can of diced tomatoes
4 cups vegetable stock
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper
4 cups of kale, stemmed and chopped
2 T fresh parsley, chopped

Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give it a stir.
Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt).
Top with fresh parsley and serve warm.

Enjoy!

Recipe adapted and modified to my liking from The Healthy Maven