Favorite Vegetable Soup
Customize to your liking and it will be your favorite, too!
Equipment
- Stock Pot
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic pressed or minced
- 4 stalks celery diced
- 32 oz vegetable stock
- 14.5 oz can of crushed tomatoes
- 1 small to medium yellow squash
- 1 small to medium zucchini
- 2 cups carrots chopped
- 2 cups green beans cut into 1 inch pieces
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- 1/2 tsp ground red pepper
- 1/4 cup parsley chopped
Instructions
- Heat 1 tablespoon olive oil over Medium High heat.
- Add onions and celery and cook 3minutes.
- Add garlic and cook for one minute more.
- Add all other ingredients, cover and lower heat to simmer.
- Cook for 90-120 minutes or until vegetables are soft.
Shortcuts
- Use frozen green beans, crinkle cut carrots, or dry parsley flakes.
Variations
- Use diced or stewed tomatoes instead of crushed
- Swap your favorite vegetables for the squash, zucchini, carrots or green beans. Some ideas are corn, potatoes, turnips, parsnips, kale or spinach.
- Add 1 tablespoon of Italian Seasoning, Za’atar Seasoning or Herbes de Provence.
- Add wild rice, mini shell pasta, garbanzo or red kidney beans for a more filling soup when serving as a meal.
- Add beans, quinoa, cooked and shredded chicken or turkey to increase protein.