Healthy Vegetable Soup

healthy vegetable soup

This healthy vegetable soup will give you energy all day!

Today could have been a very grumpy day. After all, Spring is supposed to be right around the corner, but it’s snowing here in Virginia. Not good! (Beautiful, but not the Spring weather I want). I needed to do something to cheer myself up, and that something ended up being to make a delicious, and very healthy vegetable soup.

Making a healthy vegetable soup is one of the easiest things you can do. Like with stirfrys, it’s an easy way to clean out your refrigerator and end up with a delicious and healthy meal. I got the basic recipe from Mark Bittman’s Food Matters Cookbook (which is a GREAT cookbook if you don’t already have it). I mixed and matched from the ingredients he suggested, and the result was outstanding. Even my “I don’t like vegetables” husband at the entire, huge bowl (then denied liking it when I commented that I’d finally found a way to get him to eat his veggies).

Not only is a soup like this easy and healthy, you can make it in advance and have lunches for a week. Or freeze single portions for emergency meals. It’s really versatile. And did I mention easy?

healthy vegetable soup

I’ll I can say is yum.

Recipe: Healthy vegetable soup

Summary: easy, versatile, hearty and delicious

Ingredients

  • 3 Tbs olive oil
  • 2 carrots, chopped in ¼ slices
  • 1 large (or a few small) turnip, chopped into ¼ inch pieces
  • 5 scallions, sliced
  • 2 small zucchini, sliced
  • 1 cup green beans (fresh or frozen), cut into 1 inch pieces
  • 1 cup of sliced cabbage
  • 1 cup of chicory leave, torn into bite sized pieces
  • 1 pint of tomatoes, fresh or canned, chopped
  • 4 cups chicken stock
  • 2 cups water
  • 1 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/2 cup chopped basil, fresh or frozen

Instructions

  1. Heat the oil in a large stock pot over medium high heat. Add the carrots, turnip, and scallions. Reduce the heat to medium and cook until veggies are tender, about 10 minutes. Let them brown a little, but not burn (so stir them often).
  2. Add the zucchini, green beans, cabbage, and chicory and sauté for another 2 minutes.
  3. Add the tomatoes, stock, water, salt and pepper. Bring to a boil, then reduce heat to low and simmer for at least 15 minutes, until the tomatoes start breaking down.
  4. Add the basil and cook for another 15 minutes.

Quick notes

Make this vegetarian/vegan by using vegetable stock instead of chicken stock.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

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