Simply Veggie Spent Soup

recipe well spent

This vegetable soup is the answer to those cold winter days when you want something warm and comforting without too much ceremony. We used Well Spent as the veggie broth which gives the soup an earthy savory flavor.

Ingredients

  • 1 tablespoon olive oil
  • 8 medium carrots, sliced
  • 2 large onions, chopped
  • 4 celery ribs, chopped
  • 1 large green pepper, seeded and chopped
  • 1 garlic clove, minced
  • 2 cups chopped cabbage
  • 2 cups frozen cut green beans
  • 2 cups frozen peas
  • 1 cup frozen corn
  • 1 bay leaf
  • 2 teaspoons chicken bouillon granules
  • 1-1/2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups Well Spent juice

Directions

1. In a large pot, heat oil over medium heat

2. Saute carrots, celery, onions, and green peppers until crisp-tender

3. Add garlic; cook and stir for 1 minuet

4. Stir in remaining ingredients; bring to a boil

5. Reduce Heat and simmer, covered, for 1 to 1 1/2 hours

6. Remove Bay leaf and serve

 

 



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