Vegetable Soup


The great thing about Vegetable Soup is you can use just about any vegetable you want. It’s really about the seasons and what’s available in that season.

In my house we love vegetable soup, pretty much any kind, I just have to season it well and it gets gobbled up pretty quickly.

For this soup, I used up vegetables from our refrigerator and some greens from the fresh watermelon radishes I had just received from the CSA we belong to.

The first group of veggies to go in the pot

It serves 4-6 people

You will need:

About 3 quarts chopped vegetables (carrots, celery, onion, peppers, sweet potatoes, turnips, etc.)

1 cup mushrooms cut into quarters

1 15oz can chopped tomatoes

4 large garlic cloves minced

3 – 4 cups greens (rough chopped)

Sea salt to taste

1 tsp dried thyme

1 bay leaf

2-tsp garlic

2 TB Herbal blend (you can buy one that has a good blend of herbs or make your own)

The blend should contain marjoram, thyme, garlic, cumin, oregano, rosemary and more, I like Spice Islands Organic Garlic and Herb Blend and Kirkland’s Organic No-Salt Seasoning

4 qts. water

Parmesan cheese to sprinkle on before serving

Heat a 6-quart pot and add a little avocado oil to it. Throw in the first list of vegetables and seasonings and let them simmer for 5 minutes to begin to soften. Next, add the tomatoes and water. Stir it all together and bring to a boil. Reduce heat and let simmer 1 hour. Do not boil for an hour or the vegetables will turn to mush.

Add the mushrooms and greens, adjust salt, and seasonings and allow the greens to wilt and mushrooms to cook before serving. Sprinkle with parmesan cheese if you like. This is great with a loaf of good crusty bread and red wine on a cool evening.


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