Cozy Veggie Soup
Soup... or Magic?Veggie soup is a little bit like magic. It takes just a few minutes to make a huge vat. Then you can eat it all week long! It’s delicious and filling, full of vitamins, nutrients, and antioxidants, and it is low in calories. Eating veggie soup makes you feel warm and happy inside. It’s also a great way to encourage yourself (or your kids) to eat tons of veggies when you cannot stand the thought of another salad.
This Veggie Soup RecipeYou almost cannot go wrong with this recipe. The base soup, made of broth, diced tomatoes, tomato sauce, and seasoning will be awesome with whatever veggies you have. Don’t restrict yourself to just what is written here. Do you have cabbage that is about to go bad? Chop it up and toss it in alongside the celery. Leftover broccoli, carrots, or lentils? They will all be delicious in the soup! Even frozen veggies are perfect, since the vegetables soften up anyway.
Cozy Veggie Soup
Main Course, Soup
This veggie soup recipe is exactly what fall and winter call for! Tuck into this warm, cozy bowl of filling, nutritious vegetable soup, perfect for your plant-based, Mediterranean Lifestyle.
- 2 TBS olive oil
- 1 large onion
- 1 large red bell pepper
- 1 to 2 cups celery
- 1 28-ounce can diced tomatoes
- 4 ounces tomato sauce
- 6 cups low sodium chicken or vegetable broth (could alternatively use 4 cups broth and 2 cups water)
- 1 TBS Italian seasoning
- up to 1 tsp red pepper flakes OPTIONAL, for spiciness
- 2 cans beans, any variety drain well
- 5 ounces fresh spinach
- salt and pepper, to taste
- Chop all veggies to roughly bite-sized pieces. (Since the spinach will wilt, you don’t need to chop it, but just ensure that there are no huge leaves.)
- Heat a large pot over medium heat and add the oil, garlic, and onions. Cook until the onions begin to brown, 3 to 5 minutes.
- Add peppers and celery and cook 5 more minutes until everything starts to soften.
- To the pot, add tomatoes (including liquid), tomato sauce, chicken broth, Italian seasoning, and optional red pepper flakes. Let everything simmer for about 15 minutes.
- Add in cans of beans (drain well) and spinach. Let the pot continue to cook long enough for the spinach to wilt and for everything to heat up.
- Remove from heat, taste, and adjust salt and pepper. Serve warm. Will be great in the fridge for several days!