I love making soups during these cold Winter months so that’s exactly what I did this Sunday afternoon! I also love veggies and this soup is packed with them! One thing I really like about the recipe is how versatile it can be; you could swap out many vegetables for others or add different types of beans and potatoes. It’s all about preference and what you and your family like! This soup was surprisingly more filling than I thought it would be too! The most effort and time you’ll spend making it will be in the prep, cutting all the vegetables. Once you get through this part, it’s smooth sailing and opportunity for clean up while smelling the delicious aroma as it simmers on the stove top.
To start the cooking, you’ll saute the onion in olive oil, add the garlic and then finish by adding the broth, tomatoes&juice and all vegetables except the spinach. Fun fact for you all, writing this just now reminded me that I forgot to add the spinach to the soup for the last few minutes of simmering. I suppose that just means I have more for salads and other recipes this coming week 🙂
We really enjoyed this for dinner and will gladly be eating leftovers for lunch this week! It’s definitely added to my recipe box and will be a regular on the dinner rotation this Winter! Speaking of recipe box, would you believe the one I have is from personalizationmall.com? If you’ve read my previous posts, you understand the sarcasm in that statement. 🙂 Check it out here!
Check out the recipe I followed below, add a twist and create your own version! Enjoy and keep warm!!
- 1 Onion
- 3 cloves Garlic
- 3 Carrots
- 1 Zucchini
- 1 1/2 cups Cabbage
- 2 cups Broccoli
- 1 Potato
- 1 1/2 cups Mushrooms
- 1 1/2 cups Green Beans
- 1 1/2 cups Peas, frozen
- 1 1/2 cups Corn, frozen
- Handful of Spinach, unless you forget like me 🙂
- 15 oz. can Diced Tomato
- 8 cups Vegetable Broth
- Pepper, additional spices to taste
- Mince garlic, chop onion and cut all vegetables as needed. Add to cutting board or large bowl, keeping the onion and garlic separate.
- Peel and cut potato into small cubes. add to cutting board or bowl of vegetables.
- Saute onion in large stockpot over medium heat for 5-7 minutes. Add garlic and cook additional 30 seconds.
- Add broth, tomatoes with juice, and all veggies (except spinach). Increase heat and bring to a boil.
- Reduce heat, cover, and simmer for 20-30 minutes or until vegetables reach desired tenderness.
- Stir in spinach and add pepper and/or other spices to taste.
As always, thanks for reading!!