Ultimate Vegetable Soup


Vegan, gluten-free, oil-free

About 8 servings (can cut recipe in half if desired!)


Ingredients

1 onion

3 cloves garlic

2-3 carrots

1 zucchini

1 1/2 cups cabbage (I love purple for color)

2 cups broccoli

2 cups cauliflower

1 1/2 cups mushroom

1 1/2 cups cut green beans (can use frozen)

1 1/2 cups peas (can use frozen)

1 1/2 cups corn (can use frozen)

Large handful spinach, or more

15 oz. can diced tomatoes (and/or fresh)

8 cups vegetable broth

Salt to taste

Optional: quinoa, rice, herbs, beans, barley, etc


Directions

Prep veggies: mince garlic and dice onion, carrots, zucchini, mushrooms. Roughly chop cabbage, and cut broccoli and cauliflower into small bite-sized pieces.

In a large stockpot over medium heat, saute onion for 5-7 minutes. (I use 3 Tbsp. broth/water for no-oil saute method.)

Add garlic and cook 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 veggies are desired tenderness.

Stir in spinach, and salt to taste.


Notes:

This makes a BIG batch (we're soup monsters) so cut if half if desired!

I love adding dried herbs for more flavor (basil, oregano, parsley, etc.) or quinoa and beans for a little more substance.

Frozen veggies work great as "fillers" if you want to quickly and easily add more veggies without all the prep or if fresh produce isn't available.

Vegetable soup also freezes wonderfully!



From thegardengrazer.com