This is a soup my mom has made forever and it’s my go-to soup to make. There’s nothing better than the smell of a pot of soup simmering on the stove all day, especially in the fall!
– 2-3 carrots, chopped
– 1 onion, chopped
– 1 clove garlic, minced
– 2 stalks celery, chopped
– 2 zucchini, chopped
– 1/2 purple cabbage, chopped
– frozen spinach
– frozen green beans
– 2 cans kidney beans, drained
– 1-2 cans white beans, drained
– 2-3 cans diced tomatoes with Italian seasoning
– 3-4 boxes vegetable broth
– Italian seasoning
– salt/pepper to taste
– nutritional yeast, for topping (optional)
I start by cooking the carrots and celery at the bottom of the stock pot with olive oil, the onion, and the garlic (since the carrots take longest to cook, followed by celery).
Then I add the rest of the ingredients, usually leaving the seasoning for last and smell or taste the soup to see if it needs more Italian seasoning.
I start by boiling it for a little while then let it simmer, covered.
It’s good to eat when the fresh veggies are cooked and soft and the frozen veggies are thawed but the longer it sits the better it is
(When I make it I get too excited and eat it as soon as possible so it’s always better the next day when I have it again, after it’s had time to come together.)
I top each bowl with nutritional yeast and extra pepper and garlic. (I love pepper and garlic!) I use nutritional yeast in place of parmesan cheese so you could also use a vegan parmesan.
As you can see, I don’t have very definite measurements of the ingredients and that’s because it always differs for me. As I make it, I’ll take a big scoop with the ladle to see what I need to add more of. Or if I realize I need more liquid I add more tomatoes or broth. The beauty of these ingredients are that most of them cook pretty quickly so if you need to add more of something last minute, you can. It’s also easy to eliminate or limit any of the ingredients if you can’t eat them or don’t like them.