Extra Hearty Vegetable Soup

Hearty Vegetable Soup – paired with a Brie Grilled Cheese make this the perfect dinner option.

Extra Hearty Vegetable Soup

2016-08-29 17:39:14

This is the ultimate recipe for Extra Hearty Vegetable Soup. Big chunky carrots, zucchini, squash, potatoes, cabbage with beans added for protein and fiber make this healthy and filling. The perfect light dinner option or great for lunch the next day. This soup is guaranteed to please the pickiest of children. Loaded with lots of fresh herbs this soup is tasty and delicious. Casa Linda is filled with growing teens I can hardly keep food on the table these days. They eat it before I can blink my eyes. I made some brie grilled cheese to go along with the soup. Not that I needed it, but to help fill those two growing appetites. It was the perfect combination. It makes great leftovers. I took some soup to my office for lunch the next day and it filled my office with the delicious aroma from the fresh herbs that I used it the soup. I didn’t have any fresh parsley so I used dried. The rubbed sage gives this soup a depth of flavor like now other. Well that and the combination of fresh herbs make this a tasty treat. And please don’t be scared off by the fresh herbs, you can always use dried herbs, cut back the measurement for each herb to at least half. Please let me know what you think. Check out my new look on Pinterest. Until next week – Bon Appetit, Cecelia

Ingredients

4 tablespoons olive oil
1 medium onion, chopped
2 stalks celery with greens, sliced
4 carrots, sliced
1/2 teaspoon garlic powder
1 teaspoon fresh thyme
1 teaspoon dried rubbed sage
1 teaspoon fresh oregano
1 teaspoon basil
1 teaspoon dried parsley
1 teaspoon Lawry’s seasoning salt (see tip)
1 (15 ounce) can diced fire roasted tomatoes
2 cups cabbage chopped
1 zucchini sliced
1 yellow squash sliced
3 russet potatoes, scrubbed and chopped
12 cups water
1 (15 ounce) can garbanzo beans
1 (15 ounce) can black eye peas
Salt and pepper to taste

Instructions

Directions: Place olive in pot, sauté onion, celery and carrots for about 5 minutes. Season with garlic powder, thyme, sage, oregano, basil, parsley, Lawry’s seasoning salt. Mix well. Wait 5 minutes, to give the herbs a change to toast slightly. Then add fire roasted tomatoes, cabbage, zucchini, squash and potatoes. Add water or vegetable stock along with the garbanzo beans and black eyed peas. Mix until blended. Cook on medium high heat for about 30-35 minutes or until the potatoes are fork tender. Taste and adjust salt accordingly. Serve immediately.

Notes

Tip: If using vegetable stock taste before adding additional salt. If using water as base, you may want to add more salt. Always taste before adding additional salt.

By Cecelia Dardanes

Cecelia's Good Stuff https://ceceliasgoodstuff.com/