Summer Veggie Soup
I threw together a pot of this soup yesterday after talking to my pregnant and sick sister-in-law. She also has a one year old so I was hoping to make life a little easier for her and fix her some soup to nosh on so she wouldn’t have to fix dinner. She reported back that she enjoyed the soup and already felt better 😉
This recipe features a delicious array of summer veggies that you should get at your local farmers market- or if you’re super cool- from your own garden! if you’re in a pinch or it isn’t summer- just use frozen.
I LOVE vegetable soups and this one is no exception!
Ingredients:
1 Tbs olive oil (optional)
1 white onion chopped
1 leek chopped (clean these well in a water bath after chopping)
4 celery stalks chopped
1/2 c sliced carrots
1 Tbs chopped garlic
1/4 c red wine
1 large can fire roasted and diced tomatoes (with liquid)
1 can regular diced tomatoes (with liquid)
1 can sweet corn (with liquid)
1 can mushrooms drained (or sliced fresh)
6 c veggie broth + however much you need for desired consistency
1 can red beans (rinsed and drained)
1 can chick peas (rinsed and drained)
1 can pinto beans (rinsed and drained)
1-2 c chopped kale
1 large diced zucchini
1 c sweet peas
1 c soy beans
1/2 c okra
1/4 c or less quinoa
S & P to taste
Tony Chacheres to taste
2-3 bay leafs
Directions:
-Heat oil in a large stock pot- add the garlic, onion, leeks, celery and carrot cook on med- high until translucent- stirring. (I also added pepper at this step)
-Add the red wine and cook an addition 1-2 minutes.
-add the tomatoes, corn, mushrooms, and broth. Stir.
-in a vitamix or blender combine 1/2-1/4 of each type of bean (pinto, red, garbanzo), the kale, and a cup or 2 from the soup pot and blend until combined.
-Pour into the soup pot and stir.
-Add the rest of the ingredients and bring to a boil.
-Reduce heat to simmer and cook 1-2 hours, stirring occasionally.
– serve this soup with a fresh green salad, quinoa, or crusty bread.
This is probably my favorite veggie soup! I hope you enjoy it too.