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Vegetable Soup

Course Soup
Recipe Category All Recipes, Soup
Author Christine Andrew

Ingredients

  • 4-6 cloves of garlic, chopped fine
  • 1 whole onion, chopped fine
  • 2 large tomatoes, diced
  • 5-6 large carrots, cut into small pieces
  • 1 package of mushrooms, sliced
  • large handful of green beans, cut into bite size
  • 4 zucchinis, chopped into bite size
  • 4 potatoes, peeled and chopped into bite size

Instructions

  • Seasonings: choose any or all
  • basil, thyme, bay leaves, sea salt
  • Using a soup pot, saute garlic, onion and tomatoes with 2 tablespooons olive oil for about 5 minutes.
  • Add enough water till pot is about 3/4 full; bring to boil.
  • Add carrots, green beans and seasonings.
  • Cover and cook about 10 minutes on medium high heat.
  • Lower heat and add remaining vegetables.
  • Cover and cook another 20 minutes, until veggies are slightly tender.
  • Variations: Add a whole bottle of Very Veggie Juice, northern beans, or brown rice instead of potatoes.
  • Add the beans and/or rice at the last minute.
  • Garnish with green onions, cilantro, or sour cream.