Healthy Soup Recipe

I’s summer, and that’s not usually the time for soup.

Yesterday, I had such a taste for a good cup of veggie soup.

So, we trekked over to Whole Foods and picked up all the ingredients we needed…and made a double batch.

We purchase all the ingredients that I had on the page I tore out from the magazine.

I get home and realize…um…the rest of the recipe isn’t here.

I think I threw out the rest of it!


So we made do…and WOW what a good soup!

Having a cup of this as your first course before the rest of your meal will help you fill up on good veggies.

Here’s how we did it:

1 onion, diced up
1 whole cabbage shredded up
1 carrot cut up in circles
1 cup of diced up fresh green beans
3 ribs of celery diced
1/2 a container of grape tomatoes diced up
3 baby zucchini, diced
1 whole head of cauliflower, cut up
1 8 oz container of mushrooms, sliced up
2 quarts of low sodium chicken stock
ground pepper
olive oil

I started by prepping all my veggies.

Once the veggies were ready, I squeezed 2 tbsp of olive oil in my 14 quart soup pot.

Then tossed in the onions and let them sweat until they were translucent.

Then we tossed in the carrots and celery and let them sweat it out.

Next, I threw in 4 tbsp of fresh minced garlic.

Then went in the cauliflower and the thyme, oregano, pepper, and parsley.

Next the mushrooms, green beans and zucchini.

Finally the tomatoes and cabbage.

After all the veggies were good and “married” we poured in the stock.

We brought the pot back to a boil and let it cook together for about an hour.

We shut off the stove while we went to mass, and came home to a delicious cup of soup to enjoy before our dinner. Even Anthony had some of it!

(I liked it so much, I had a second cup and skipped the rest of dinner!)

Do you have a good recipe for veggie soup? Would you add or subtract anything?