LOADED VEGETABLE SOUP
Introducing my signature soup, born from the wisdom of my early dietitian mentors and nurtured through years of culinary exploration. This hearty recipe has transformed over time, with ingredients refined and enhanced, now featuring beans for added protein. With its versatility and ability to be frozen in single portions, it can be a satisfying mealtime staple for days to come.
Equipment
- large soup pot
Ingredients
- 1 small chopped onion about 1 cup
- 2-3 celery stalks washed and chopped (about 1 cup)
- 2-3 garlic cloves minced; about 2 teaspoons
- 2 medium carrots peeled and chopped (about 2 cups)
- 2 15-ounce cans chopped tomatoes low sodium
- 8 cups vegetable broth low sodium
- 1 medium sweet potato peeled and sliced into bite-size pieces (about 3 cups)
- 1 small head of cabbage washed and roughly chopped (about 3 cups)
- 1 red pepper washed, seeded and chopped
- 1 yellow pepper washed, seeded and chopped
- 2 cups cannellini beans
- salt and pepper to taste
Instructions
- Place a large soup pot over medium heat. Add onion, carrots, garlic and tomatoes. Cooks for 5–6 minutes, or until veggies are tender.
- Add vegetable broth and bring to a boil.
- Add sweet potato, cabbage and peppers. Cook for 15–20 minutes, until potatoes and carrots are tender.
- Reduce to low heat. Add beans, tofu, salt and pepper to taste. Heat until warm.
- Ladle into bowls and garnish with freshly ground pepper. Makes 10–12 servings.
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