I love soup! I don’t love winter but I love that I get to eat soup all winter long! It’s a great way to eat lots of vegetables, drink healing beef or chicken bone broth, and a great way to warm up from the inside out. The recipe that I’m going to share today is one I found when I was receiving emails from Flylady. In case you are unfamiliar they are emails designed to help you reduce clutter in your homes and lives, enabling you to clean faster and enjoy more of life. Leanne Ely was a contributing writer for the emails. She shared this basic soup recipe and four ways to make it taste so delicious. Actually it is delicious by itself. And this weekend while struggling with the worst case of sinus related laryngitis I’ve ever had, I just added rice and enjoyed!
This soup does require some prep time as there are lots of vegetables to chop. It’s so worth the effort, though, because it makes a lot and then when the additionals are added there is even more! Great for having another meal, or packaged up individually for lunch at work.
I’ve been making this recipe for years and I hope you’ll try it as well. I’ll give the basic soup recipe and then each week I’ll give you another version to try. Enjoy!
- 2 small cans diced tomatoes
- 2 or more T olive or coconut oil
- 1 onion, chopped
- 4 garlic cloves, pressed
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 medium turnip, peeled and chopped
- 2 cups fresh green beans, snapped into 1 inch pieces
- 2 cups frozen green peas
- 2 small potatoes, chopped (I used red and left the peel on)
- 1/2 t or more dried thyme
- Salt and pepper to taste
- 6 cups chicken stock
- 1/4 head cabbage, chopped (I like red)
- Saute all veggies except garlic and cabbage, in oil, to soften.
- Add garlic for the last minute.
- Add tomatoes, stock and seasonings. Cook until veggies are tender.
- Add cabbage and cook until wilted.
- Allow to cool and divide into 3 or 4 containers.
- Refrigerate or freeze.