PINTEREST Friendly Recipe for Hearty Vegetable Soup
Hearty Vegetable Soup
2016-02-26 19:12:22
Serves 8
I am just back in town from a great trip to Salt Lake City, Utah. I attended a blogging and social media conference for the third year in a row. The conference was hosted by an amazing group of people who are extremely successful with their web sites and blogs. I came back inspired and on fire, eager to implement what I have learned. I learned so much about YouTube, Facebook, Instagram, Pinterest, Twitter, Linked In, and Google +. I am so grateful for the opportunity to go and be a part of such a great group of women and men. Learning new things is so important, it makes you feel so alive and stimulated. I really believe knowledge is power. I love sharing what I learn with others less fortunate than myself. For those of you that did not know, I teach classes at Accion a non-profit organization. Twice a year we offer the class to small businesses and start-ups that can't afford to pay the big bucks for social media education. I will keep you posted on the upcoming class schedule. I left Albuquerque, New Mexico my hometown and traveled to Utah last week, I went from 73 degree to 32 degrees, a 40+ degree drop in temperature. Needless to say, I got a terrible chill, and missed my first Facebook meet-up that night. I couldn't seem to warm up, I found a little cafe in the hotel and had a nice bowl of warm soup. It was a simple yet hearty soup filled with big chunks of vegetables, similar to this soup I created. You can say the soup inspired the creation of this recipe. Well the soup did the trick, I ate early and went to bed. I woke up bright and early the next morning to take on the 14-hour day. The soup did the trick. If you are craving the ultimate healthy comfort food you will love this recipe. It is so satisfying. I love hearing from you, thanks for sharing my posts and recipes. I am so grateful for your support. Bon Appetit, Cecelia
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Cook Time
30 min
Total Time
45 min
Ingredients
- I (12 ounce) can petite diced tomatoes
- 1 (15 ounce can) navy beans
- 11 (15 ounce can) kidney beans
- 1 (15 ounce can) navy beans
- 1 cup frozen peas
- 1 (32 ounce) vegetable broth
- 1 small zucchini, quartered and sliced
- 1 small yellow squash, quartered and sliced
- 3 stalks celery, sliced
- 3 carrots, peeled and sliced
- 2 cups kale, loosely chopped, stems removed
- 2 garlic cloves, finely minced
- 1/2 small onion, finely chopped
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons Worcestershire
- 2 cups egg noodles
Instructions
- Directions: In deep soup pot add olive oil, onion, celery, carrots and garlic; sauté until translucent about 3 minutes. Add vegetable stock and then bring to boil. Add Italian seasoning, thyme, parsley, salt and pepper, Worcestershire, tomatoes, zucchini, kale, yellow squash and beans. Bring up to a boil, then add in the egg noodles. Allow to simmer and cook until the noodles are cooked through about 20 - 25 minutes. This makes about 8 servings depending on how deep your soup bowls are. Serve with hard crusty bread or your favorite soup crackers! TIP: You can always freeze 1/2 the soup for later.
Notes
- I believe that a good quality egg noodle makes all the difference. You can find good homemade egg noodles in the freezer section at your local grocery store. I also like the Amish dried egg noodles.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Hearty Homemade Vegetable Soup with lots of chunky vegetables and egg noodles, make this the ultimate comfort food.
Hearty Homemade Vegetable Soup – get your daily vegetable servings with this amazing vegetable soup.
Bon Appetit, Cecelia
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