Hey guys! Friday is here once again and the weather is dropping this weekend in Chicago. So, what better way to warm up than with a nice bowl of soup. Vegetable soup to be exact.
Now, once a week I make a completely meatless meal. It gives my family a chance to break from meat, chicken and fish that we regularly eat. This week was this soup…which became a hodge podge of all the veggies that I wanted to cook up before planning next weeks meals. I love Vegetable soup for that reason, it’s a great way to use up what you have and therefore, this soup is NEVER the same. It is always different depending on what I have on hand.
My daughter who is 3 loves anything in soup form. If it is in a bowl and has a broth she will eat it up. That’s a sure win for mama and an easy way to get her to eat her veggies. 😉
What You Will Need:
- Olive Oil
- 1 onion, chopped
- 2 cloves of garlic
- 2 8 oz. cans of tomato sauce
- 2 qts of chicken broth
- 2 pinches of ground thyme
- 1 tbsp of dried parsley
- 1 bay leaf
Veggies I had on hand
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 small white potatoes, chopped
- 8 oz. of baby bella mushrooms, sliced
- 3 cups of shredded cabbage
Lightly coat Dutch oven with olive oil and turn on medium heat. Add onions, carrots and celery and a pinch of salt and pepper, cook until softened. Add garlic and when fragrant, about 1 minute add the rest of your veggies, thyme, parsley, bay and another pinch of salt and pepper. Stir. Pour in your tomato sauce and chicken broth. Bring pot to a boil. Cover, lower heat to low and cook for 30 minutes or until veggies have cooked through.
Serve with your choice of baked bread.
Note: This soup can be anything you want it to be. I have added canned tomatoes, canned beans, corn, green beans, you name it. Use what you have, the versatility of this soup is endless and like I mentioned a fantastic way to use up the fresh veggies you may have on hand. Have fun! 🙂