Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Hearty Vegetable Soup

Happy last week of November!  Can you believe December is almost here and 2017 is coming to an end!  This year has certainly had lots of ups but also a few downs so I’m excited for a fresh start.

Is everyone ready for the holidays?  Luckily Hanukkah comes a little earlier this year so I can spread out my shopping and not have to stress about getting it all done at once.  Avery and Kinsey’s wish lists are quite long so I just nod my head every time they read them to me and laugh a little.  That’s why we call it a “wish” list.  It’s good to want things!  LOL

After Thanksgiving and all the eating and snacking and eating and snacking, I decided to embark on a little experiment in my diet.  As you all know, I LOVE sweets and love making them so it’s really crazy that I picked this time of year to make these dietary changes.  I’ve struggled with really dry skin the last several years and most recently hives that appeared for no reason.  I keep the hives under control with a couple of daily antihistamines but it’s frustrating that I’ll never know why they appeared or if they will ever fully go away.  So this week I decided to remove gluten from my diet.  I don’t have any sensitivities to it but I wanted to see what positive effect it might have on my body.  So far my skin is still dry and I’m a little itchy from the hives but four days in is probably too soon to tell.  Ha.  I will say that I actually feel hungry when I’m supposed to be.  Does that make sense?  I’ve also realized this week that gluten is in just about everything…so I am excited to test out some new recipes for alternatives – bread, pizza, cookies, etc. I don’t know how long this will last and I’ll Probably cheat a little but I’m hopeful for some positive results.

In the essence of healthy eating, I made my favorite vegetable soup last night.  We will have it for lunch and dinner and there is plenty to freeze for a later date.  I do miss having toast or crackers with it! 🙂  The soup does contain chicken broth so if you prefer it vegetarian, use vegetable stock.  You can use fresh vegetables or frozen.  I usually buy the frozen “vegetable soup mix” in the grocery store then add in some extra potatoes and okra.  I also like using leeks rather than onions but that’s a personal preferences.  Lots of options but the end result is a delicious and satisfying soup!  Give it a go!

 

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Hearty Vegetable Soup
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large heavy pot, like a dutch oven, heat olive oil over medium high heat. Add leeks (or onions), peppers, celery, italian seasoning, salt and pepper to the pot and cook for 5-7 minutes until soft, stirring frequently. If using meat, add at about minute 3 and cook until no longer pink still stirring mixture. Drain any fat.
  2. Add broth, tomatoes (plus juices), tomato paste, and water to pot and bring to a boil. Reduce heat to a simmer and cook for about 20 minutes.
  3. Add vegetables to pot and return to low simmer. Cook for about an hour until vegetables start to soften. Season with salt and pepper, if needed, and enjoy!
Recipe Notes

*I use the frozen "vegetable soup mix" from my local grocery store.  I usually add in cut up potatoes and extra frozen okra.

*For vegetarian version, sub out the chicken broth for vegetable broth.

*Adding meat is a good option.  I will use lean ground beef or ground turkey.

*This soup freezes well!

Adapted from https://www.marthastewart.com/318100/big-batch-vegetable-soup

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