Friday, January 27, 2012

20 minute Veggie Soup

Prep Time: 5 min
Cook time: 20

1 cup each diced celery, onions, carrot, zucchini, cabbage, broccoli, spinach
2 cans diced stewed tomatoes
2 clove garlic
1/4 cup mushroom
3 cup water
18oz vegetable broth
2 teaspoons butter or olive oil
2 teaspoons each thyme and parsley (rosemary if desired) 
Dash of pepper
salt to taste 

This is one of my favorite meals! 
I love soup and yesterday it was cold enough to make it here in Washington. 
My husband is not a soup fan, but he really enjoys this one. (and he is not the biggest veggie lover)
Its hearty, easy, and super quick. 
Best of all i love to make a big batch so that I can have a freezer bag leftover.  (which makes those random nights where I just don't wanna make dinner a cinch!)

You can add any vegetable you desire and you can get rid of almost anything as well.
I am making a modified version of my recipe because I don't have all of the listed veggies.
this is what I put in mine last night:
I love to make this in a big batch so I am using my stock pot, the Christopher ranch pre-peeled garlic are amazing! and the seasoning blend of chopped onions celery red and green peppers parsley and oregano are so easy to pull out of the freezer to use in any dish. I have stewed tomatoes veggie broth some butter, extra carrots and celery and some yummy cabbage. 
 (use any veggie ingredient you'd like or have on hand at the time) 

Get your pot on the stove with some olive oil or butter in the bottom to warm up while you prep the veggies. First chop all of your veggies to desired bite size, add garlic and veggies to the pot to start to enhance flavor and soften. 
 This is the size I cut my carrots, celery etc.
It should take 5-10 mins cooking on high to soften veggies
when your butter or olive oil has started to simmer add the veggies and let them get nice and soft
this speeds up the cooking process and allows you to make the soup so quick (just boiling would take at least a coupe hours to soften the veggies)
Don't add the stewed tomatoes and the juice from the can or your cabbage just yet. 
add salt and pepper to the veggies as they are softening
  I had parsley in my seasoning bag of onions etc. so I did not add it here. But add your 2 tsp. each of Parsley, and Thyme (rosemary if flavor desired)
Make sure to stir so that none of these veggies burn. 

Once your vegetables are nice and soft (taste test here)
Add your cabbage and stewed tomatoes and juice from can as well as vegetable broth.
 Bring to boil: 10 mins
 Serve nice and hot
 My hubby approves and I hope yours does too!
 He had one hearty bowl and was full! 

With My leftovers I label and freeze flat in a freezer bag to have for another meal.
 This is a simple and fun dish to have. you can add chicken, corn, (seriously almost anything) even some spice to make it bite back if desired. This is a great meal that is sure to please the family.
Serve with bread sticks or rolls and dinner is complete!
Enjoy your one dish clean up and warm happy tummies!


  1. Awesome Janelle, Love this! Will try it with Doug too :0)

    1. Thanks. Ya for a tough crowd on veggies this one is sure to please!

  2. Just wanted to encourage you with your new blog! If you don't mind, I will post your soup recipe on my blog with a link to your site there. Let me know what you think....Paula

    1. Paula, you are so sweet! I would love that! Anytime you see something from my blog that you would like to link to on your blog, you have my permission. Thank you for your support. I really appreciate it! What a blessing.

  3. Your papa GARY is such a blessing and so are you! Love the pictures! Makes it easy for those who learn visually. That'd be me! Barbara Alley