HEARTY VEGETABLE SOUP
This soup is perfect for a cold fall/winter day! Pair with homemade bread and dairy free butter! YUM!
| Ingredients | Quantity |
|---|---|
| Avocado oil | 3 tbs |
| Onion ( yellow) | 1 medium |
| Carrots | 5 ( peeled & chopped) |
| Celery | 3 ribs ( chopped) |
| Garlic | 5 cloves minced |
| Fire roasted diced- Muir Glen tomatoes | 1 14oz can |
| Frozen or Fresh Green beans | 1 12oz bag or 1 1/2 C fresh with trimmed stems |
| Garbanzo Beans | 1 can, rinsed and drained |
| Bulgur or Quinoa | 1/2 cup |
| Kale | 1-2 cups ( fresh or frozen) |
| Small sweet potatoes | 2-3 peeled and diced |
| Black beans | 1 can rinsed and drained |
| Red wine | Splash |
| Vegetable broth | 4 cups |
| Water | 2 cups |
| Cayenne | pinch *optional |
| Italian Seasoning | 2 TBS |
| Tony Cachere | 1 tsp |
| Lemon Juice | 1 tbs |
| Salt and pepper | to taste |
Directions:
- Warm the oil in a large soup pot over medium heat. Add the chopped garlic, onion, kale, carrots, celery, and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 5-6 minutes. Add water to ensure the vegetables do not burn.
- Add the green beans and the Italian seasoning. Cook until fragrant while stirring frequently, about 1-2 minutes. Add the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Add sweet potatoes, bulgur ( or quinoa), vegetable broth, and water.
- Add a pinch of cayenne and tony cachere original seasoning ( optional if you do not want the spice these two give the soup).
- Add wine and lemon juice.
- Season with freshly ground black pepper and salt ( if needed). Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to simmer.
- Cook for 1 hour. Remove the lid and add the beans ( rinse and drain the beans prior to adding). Continue simmering for an additional 10 to 15 minutes. The longer the soup sits and simmers, the better it tastes ( Diane's tip).
- When the flavor is just right, remove the pot from heat.
- Serve & Enjoy!
Tips & Tricks:
Feel free to add different types of beans to really spice it up! We love using a bag of frozen vegetables when we are short on time. It makes the soup quick, and easy. We don't have to wash and chop 4 different types of vegetables. Remember, if you can't get it fresh, frozen is just as good. Go for what is on sale and in season. We love making this on Saturday/Sunday and having it for the whole week. This makes dinner/lunch easy, quick, and healthy during the week. Soups are fantastic for those days you have so much to get done and cooking isn't really something you have time for. Set it on simmer, let it cook, and go do all the other items on your to-do list!
Vegan toppings: Go veggie Parm & Go Veggie Mozzarella shreds are our favorite toppings!
*Click the links on the underlined ingredients to see what brands we specifically recommend/use
Did you try this recipe? Continue the conversation below. Drop us a comment/question and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
