Vegetable Soup
A comforting soup for a chilly night with lots and lots of vegetables!
It’s still pretty warm down here in Tennessee, so it’s not quite soup season, but we have been having a few soup nights here and there. This is one I have made a little infrequently because I have a family who loves protein with their meal. I think we may have done grilled ham and cheese sandwiches with it. Regardless, I love any dinner recipe loaded with vegetables. This has just the right amount of seasonings added to it to really let the vegetables shine, but not have it be flavorless.
What You Need:
2 Tbsp. olive oil
2 onions, chopped
1/2 cup celery, chopped
2 medium carrots, peeled and chopped
6 cloves minced garlic
2 zucchini, chopped
10 oz. green beans, sliced into 1-inch pieces
10 oz. cauliflower florets
4 cups cabbage leaves, chopped
2 quarts low sodium broth (beef, chicken or vegetable)
2 tsp. bouillon powder (beef, chicken, or vegetable)
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. ground pepper
4 cups spinach leaves
1/4 cup fresh parsley, minced
2 tsp. lemon juice
Directions:
Heat the olive oil in a large stockpot over medium-low heat.
Add onion, carrots, and celery and cook for about 8 minutes, stirring occasionally.
Add garlic and cook for 30 seconds until fragrant.
Add zucchini and green beans. Cook for 4 to 5 more minutes, stirring occasionally.
Add cauliflower, cabbage, and broth. Increase heat to high and bring to a simmer.
Once simmering, add bouillon and cayenne. Season with salt and pepper.
Reduce heat to low, cover, and cook for about 20 minutes or until vegetables are fork tender.
Add spinach and stir until wilted.
Remove from heat and add parsley and lemon juice.
Recipe from Cafe Delites