I love soup!!!

That's right, I love soup. I just can't wait for the weather to get a little cooler so I can start eating it again. So I'm just not going to. This is my adult version of breaking all the rules:)

I haven't made this soup in a while and I'm not sure why it's one of my favorite healing soups. This recipe is the best and I always change it up a bit depending on my mood. Sometimes I add potatoes, green beans, sometimes I leave out the zucchini. It just depends. I always put the cabbage in. It adds a little sweetness to it and makes it more filling. You can also change up the kind and amount of beans you add.

One of the best suggestions I have for you is that if you're going to spend the time chopping and cooking make enough to freeze and then you have healthy, home-made soup always waiting for you at home. I put enough for two people in a quart-size canning jar and it's perfect. Be sure to leave about 2 inches for it to expand when it freezes.

Let's get cooking and chopping!

Fills about 5-quart size jars, use the wide mouth for easier removal of the soup.

Prep time - 30-40 minutes

What You Will Need

2 Tbsp. olive oil

1 Large onion, diced

2 Large carrots, sliced

2 Celery stalks, sliced

5 Garlic cloves, minced

1/2 Small head of cabbage, shredded

2 Small zucchini, quartered and sliced

1 Cup of frozen peas

1 Tsp. salt

1 Tsp. oregano

1Tsp. garlic powder

1 Tsp. Onion powder

1 Tsp. Tumeric

1 28oz. Can of diced tomatoes

810 Cups of vegetable broth

2 Cans on cannellini beans

1/4 Cup of nutritional yeast

4 Cups of  chopped fresh spinach

1/2 Cup of small pasta (Omit to make gluten-free)

What You Need To Do

Heat the oil on medium-high heat in a large stockpot.

Add onions and cook until they start to get clear.

Add the carrot, celery, and garlic and cook for 4 more minutes.

Add all the spices and the salt and stir well. Add a small amount of water if the veggies start to stick to the pan. cook for a couple of minutes.

Add the diced tomatoes, veggie broth, beans, cabbage, and peas.

Bring to a boil and then turn down to a simmer od cook for 20 minutes.

Add the nutritional yeast, and spinach. and cook until the spinach starts to wilt and all the veggies are tender.

If you're going to be freezing the soup I recommend doing it before you add the pasta. Add the pasta when you're ready to reheat. 

Serve with some vegan parma cheese, biscuits, or a nice salad!

Enjoy!

Let me know what you think and share a picture with me on my FB page if you make the soup.

Want to do more plant-based cooking with me and learn batch cooking and meal planning?

Also, have access to online workshops teaching canning, home-made skincare products, gluten-free baking, plant-based/vegan product reviews, and much more.

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You will also have first access when I start the program in October!

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Xo, T