Vegtable Soup

It’s a dark and rainy Monday night here, and nothing’s more comforting than a warm bowl of soup with some fresh bread. I love making a big pot of soup and not having to worry about making the next few meals. 😉 Soup is such an easy and healthy way to eat a ton of different vegetables and beans. I have been making this soup for over 5 years now and it has never failed me! You can totally throw in whatever vegetables you have on hand, and it will still taste great. I usually use zucchini in this soup but I was out when I made this batch….so if you love zucchini add it to the recipe. I am a sucker for fresh bread, I know I should avoid it as it makes my stomach bloated. I just can’t stay away sometimes……. If I give into my craving, I try to buy the best quality bread I can find. I love Terra Breads and my favourite is there pizza bianca & panini loaf, soooooo delicious. You must try it! 🙂

Ministrone Soup

 

Hearty Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Vegan, Vegetarian, Gluten Free
Serves: 6
 
Ingredients
  • 1 small yellow onion, chopped
  • 1 clove of garlic crushed
  • 4 cups of vegetable stock
  • 1 tsp oregano
  • 1 sprig of fresh rosemary
  • 1 tsp paprika
  • 1 large yellow potato, skin on (washed and chopped)
  • 1 large carrot, chopped
  • 2 celery stocks, chopped
  • 1 can of diced tomatoes
  • 1 can of chickpeas (washed and drained)
  • 1 can of red kidney beans (washed and drained)
  • 1 can of white beans (washed and drained)
  • 1 tbs of coconut oil
Instructions
  1. In a large soup pot, heat the coconut oil on a medium heat, add the chopped onions and cook for a few minutes.
  2. Add the garlic and cook for a few more minutes until the onion is translucent. Add all the spices now and cook for another minute. Now add the carrots and potatoes and cook for another 5 minters on medium heat, stirring occasional. The vegetables may get a bit stuck to the bottom of the pot but its ok, the stock will loosen everything up.
  3. Add the celery and the vegetable stock and bring to a boil, then turn the heat down to simmer and cook covered for 10 minutes.
  4. Add the tomatoes and 3 kinds of beans and cook uncovered on low for another 5 minutes.
  5. You can season the soup with salt an pepper if you want now.
  6. Serve and enjoy!

Bean and Vegtable soup

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