September 19, 2019
There is nothing like a warm bowl of soup on a cool fall day. Soup is so comforting and when it is packed with a bunch of veggies, you can feel really good about eating it too. This soup is very simple to make and easy to customize for your own family. The ingredients here are what I like but you may want to add or substitute other vegetables like onion, peppers, mushrooms, spinach, kale, broccoli, etc. You can also switch up the protein and/or grain for quinoa, pasta, lentils or your favourite beans. The quantity of vegetables is up to you as well. I like my soup to be quite hearty but if you prefer more broth, add broth or put in fewer vegetables – depending on how big of a batch you want. Just make sure to adjust your seasonings. I like to make a big pot so I can be eating it for a few days. So play around with this recipe and make it your own.
Vegetable Soup
Ingredients
- a few glugs of olive oil
- 4 cloves garlic, minced
- 4 carrots, sliced
- 4 stalks celery, sliced
- 1/4 head of cauliflower, chopped
- 2 cups green beans, chopped
- 1 zucchini, sliced
- 1 cup frozen peas
- 1 cup of frozen corn
- 8 cups vegetable broth
- 680ml tomato sauce
- 1 can mixed beans, drained
- 1/2 cup barley
- 1 tsp onion powder
- salt and pepper to taste
Instructions
- Heat oil in a stockpot.
- Add carrots and celery.
- Season with salt and pepper.
- Add garlic and allow garlic to cook for a few minutes.
- Add the rest of the ingredients and bring to a boil.
- Taste and add seasoning if necessary.
- Simmer until barley is cooked, 30-45 minutes.
Enjoy!
