Soup season is here! I couldn’t be happier as I’ve been yearning for my warm hearty vegetable soup. The best thing about this meal is you can use leftover veggies that you have in the house before they go bad and there really are no rules in creating this vitamin rich mish mash.
Please be experimental when making this soup; it is hard to mess up. Don’t panic if you don’t have zucchini, use broccoli instead. Or maybe throw some frozen peas or corn in the pot.
The recipe below is meant to be a guide. Start with a large pot add vegetables, beans, herbs, broths and enjoy.
No excuses with this one. Even if you proclaim, “I do not cook.” Well, you can cook this and I think you will be happy when you enjoy the satisfying leftovers or freeze for the next time there is nothing to eat in the house.
Mix and Match Vegetable Soup
1 tbsp olive oil
approx 3 stalks celery
1/2 tsp dried thyme (or any other fresh herbs you want to throw in)
6 cups vegetable broth (or any other broth)
1 28-oz can diced tomatoes
2 cans white beans (or any other bean you have)
1 zucchini, cut into pieces
1 yellow squash, cut into pieces
Optional: potato cut into pieces, pasta, rice, garlic, herbs
Eating vegetables provide important nutrients and vitamins our bodies need. Share below what you put in your Mix and Match Vegetable Soup.
You might also enjoy this delicious Carrot Ginger Soup recipe.
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