Sunday, July 21, 2013

Fresh Veggie Soup

  • 1 onion medium, diced   
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 yellow zucchini, sliced 
  • 2 carrots, sliced
  • 2 celery sticks, sliced 
  • 1/4 lb green beans, trimmed
  • 1 teaspoon Italian seasoning 
  • 1 teaspoon salt 
  • 1 teaspoon pepper
  • Fresh basil to top

1. Heat oil in a large pot over medium heat. Add onions & saute for 2 minutes. Add garlic & saute for 1-2 minutes.

2. Add carrots & celery. Allow veggies to sweat for 2-3 minutes, stir so veggies don't stick. 

3. Add green beans & zucchini.

4. Pour in vegetable broth & tomatoes over veggies. 
Add seasoning, salt, & pepper, stir to combine all ingredients.

5. Bring soup to a boil. Cover soup & simmer on low for 
15-20 minutes until veggies are tender.

Plate Finished Product 
Top soup with fresh basil 


This dish is what I call ''whatever is in the fridge soup" basically when I have no idea what I am making for dinner I clean out the veggie drawer & make a soup out of what I have on hand. I learned this trick from my Dad, he always makes random soups that are kinda a one time deal, whatever he has he uses.

This is a whole30 & paleo approved dish! Since this is not really a dish that needs exact measurements or items, you can really add anything you feel like adding. Potatoes, sweet potatoes, zucchini, squash, eggplant, etc. would pair well with this soup. You can even add a pasta or a rice but not for whole30 or Paleo dishes. If you would like to add a protein cut up some cooked chicken breasts & add it to the cooked soup. If you would like to add a kick to this recipe add red pepper flakes when you saute the onions.

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