Not all vegetable soups are made the same. Some have a small selection of veggies added to the pot. This recipe not only is filled with delicious vegetables some of them are not what many would expect to find in their bowls. Depending upon your diet and dietary preference this vegetable soup can be made entirely vegetarian or include chicken broth. Adding vegetables to soup provides the family with a good source of nutrition all in one pot. Soup is a great meal any time of the year and is an easy preparation for the one cooking dinner and washing dishes that evening.
- 4 cups or 32 ounces of chicken or vegetable broth/stock
- 1 cup of shredded carrots
- 1 cup or fresh sliced mushrooms or 1 large can drained
- 1 cup of small cauliflower or broccoli florets (if you like both, use a half a cup of each - it will add more color and flavor)
- 1/4 cup of diced celery
- 1/4 cup of diced onion
- 1/4 cup of diced green bell pepper
- 1 tablespoon of virgin olive oil
- 1/2 teaspoon of dried basil flakes
- 1 cup of baby spinach leaves
- 1 can of diced tomatoes
- 1 vegetable bouillon cube
- 1/4 teaspoon of minced garlic (fresh or dried flakes)
- 1/4 teaspoon of black pepper
- Warm the oil over a medium-high heat in a large soup pot.
- Add in the celery, bell pepper and onion and sauté for 2-3 minutes stirring occasionally.
- Include the mushrooms, carrots, broccoli and cauliflower to the pot, cook for 5 minutes, stir to mix all the ingredients together.
- Pour in 1 1/2 cups of water, the chicken or vegetable broth/stock, garlic, black pepper, basil and the vegetable bouillon cube to the vegetables in the pot.
- Bring the entire mixture to a boil.
- Reduce the heat to medium.
- Cover the pot and simmer for 5 minutes or until all the vegetables are cooked through.
- Stir in the tomatoes and spinach leaves, then cook till the leaves become wilted.
- Transfer the soup to a tureen and serve while hot.
© 2014 Beverly Mucha / All Rights Reserved