If you make this soup for dinner, then you will LOVE eating this for lunch the next day because the flavors just get better and better tasting!
It's easy to make, you can use whatever ingredients you have in your pantry, its vegan but you can add meat, and its low fat but you can add grains or pasta to bulk it up. Its a great soup for when your dieting or fasting... all around this soup is a winner!
Ingredients:
2 TBSP organic olive oil
1 organic onion
2 organic garlic cloves (minced)
1 cup organic celery
32 oz organic broth (I used vegetable, but use what you have)
1-2 cups EACH organic squash, zucchini, celery, frozen spinach, green beans, corn, carrots (whatever you have)
1 can organic white beans (Great Northern, Garbanzo, Cannellini) whatever you have
1 28 oz can organic tomatoes (I had tomatoes with basil on the shelf)
1 TBSP fresh Basil (or 1-2 tsp dried)
1 TBSP fresh Oregano (1-2 tsp dried)
1 TBSP fresh Parsley (1 tsp dried)
1 TSP Salt
1/4- 1/2 TSP Pepper
Again, the beautiful thing about this soup is that it allows you to USE WHAT YOU HAVE in your pantry! Start by sauteing your onions and your minced garlic in 2 tbsp of organic olive oil and once onions are translucent add in your celery (optional). Then pour in your broth and bring to a boil. Add in your vegetables of choice, tomatoes, and beans. Stir in your herbs and slow cook for 30 minutes to an hour or cancel saute mode and switch to soup mode to cook quickly.
You could add in some pasta, some rice, farro, or quinoa for added protein. Add some ground beef if you are looking for a meat protein. But this vegetable is so versatile, you could make it different every single time!
Make sure you follow me @organicmadegreat and Youtube for video tutorials and more great organic recipes!
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