Yep…it’s here! Cold, at least colder weather has arrived. With the past few days being rainy, windy and chilly, I knew it was time to bring out my soup pot. I’ve had this vegetable soup recipe for several years. I acquired it from a friend who was going through a diet program and this soup was recommended as one that was healthy, flavorful and filling. Another great thing about this recipe is you can add or subtract the type of veggies that you like…but, to keep it on the low cal side, try to stay away from the potatoes and corn – starch and sugar, you know.
While the soup was bubbling away, I blanched and froze 6 bags of green beans and roasted 3 trays of tomatoes, put them into bags for freezing as well. You’ll read more about prepping and freezing veggies later this week. I’ve got a few tips on how to easily stock our freezers with seasonal foods so that our lives will “hopefully” become less stressful.
For now, I’ve got the soup on simmer, bread warming in the oven and we are ready for a yummy dinner that’s just right for a busy weeknight.
Get out a cutting board and your sharpest knife. Wash and chop the veggies, put the pot on the burner and with a wooden spoon – you are in business!
- 2/3 cup sliced carrots
- 1/2 cup diced onion
- 2 garlic cloves - minced
- 3 cups broth - vegetable, chicken or beef, whichever you like best
- 1 1/2 cups chopped green cabbage
- 1/2 cup green beans
- 2 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/4 teaspoon oregano
- 2 dashes of Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a large saucepan, with 1 tablespoon of canola oil, sauté carrots, onion and garlic on medium low until softened.
- Add the broth along with cabbage, beans, tomato paste, basil, oregano, salt & pepper. Stir.
- Bring to a boil.
- Lower heat and simmer, covered with lid for about 20 minutes.
- Taste for seasoning - adding more salt and pepper if needed.
- Serve hot with chives or additional hot sauce.
- Can be stored in refrigerator for about 5 days.
- Vegetable substitutes - zucchini, leeks, turnips, cauliflower. You can use frozen carrots and green beans - they are just as healthy as fresh, especially in the winter.
- Reheat in a glass container for lunch or snack.
- I always double this recipe so I have plenty on hand.