vegetable soup

Hearty Vegetable Soup

Warms the soul, from the inside out.  Perfect to make on a Sunday for the week ahead.  Or, double the batch and freeze! 

What You'll Need:

1 onion, chopped

2 carrots, chopped

4 celery stalks, chopped

4 c veggie stock

2 c water

1 bunch kale, chopped

1/2 c quinoa, uncooked

1 large sweet potato, chopped

1 c corn

1/2 small green cabbage, chopped

1 (28) ounce can tomatoes 

olive oil

salt and pepper

Saute onion with a drizzle of olive oil in a large soup pot until aromatic.  Add celery and carrots, stir and cook for an additional 3-4 minutes.  

Add remaining ingredients, add salt and pepper to taste.  

Bring to a boil, reduce to a simmer and cover.  Cook for at least 30 minutes before serving.

Serves 6.

Minestrone Soup


What You'll Need:

1 medium onion, diced
heavy drizzle olive oil

2 carrots, chopped
2 celery stalks, chopped
2 c root veggies (sweet potato, parsnip, winter squash...)
2 c soft veggies (any style leafy green, summer squash, beans...)
6 c veggie stock
1 28-oz can chopped tomato (fresh is great here, too!)
1 15-oz can kidney bean, drained and rinsed
1/2 c fresh chopped parsley
salt and pepper to taste

Heat olive oil in a large soup pot. Add onion, saute until aromatic. 

Add remaining ingredients. Bring a boil, then lower to a simmer. Cook until veggies are tender (15-20 minutes), or as long as your heart desires.

Perfect topped with sharp cheese, shredded from the block, and a good, crusty sourdough. 

Serves 6. Freezes well.