Basic Veggie Soup

[Guest guest]

Basic Veggie Soup

Serves 12

 

2 cans diced tomatoes -- undrained

1 large onion -- chopped

4 cloves garlic -- pressed

2 tablespoons olive oil -- divided

2 large carrots -- chopped

2 small celery stalks -- chopped

1 medium turnip -- chopped

2 cups green beans -- cut in 1 " pieces

6 cups vegetable broth

1/4 head cabbage -- chopped

1/2 teaspoon thyme

salt and pepper to taste

2 small russet potatoes -- peeled and chopped

 

In a large soup pot, heat the one tablespoon of the olive oil over

medium high heat. Add the onion and cook till nearly translucent, now

add the garlic. Don't let the garlic brown and saute another couple of

minutes.

 

Add the rest of the chopped veggies, sauteing for just a minute or

two; the extra tablespoon of olive oil is if you need it for the rest

of the veggies. Remeber--you're not cooking them-- just sauteing them

for the wonderful flavor this quick step will infuse in your soup.

Add the thyme and salt and pepper while sauteing.

 

Now put the veggies in the crockpot, add the tomatoes and broth. Cook

on low 7-9 hours (depending on your crockpot) or high 4-6 hours. Just

before serving, gently mash some of the potato chunks against the side

of the crockpot to thicken the soup, give it a stir and serve.

 

Per serving: 88 Calories (kcal); 4g Total Fat; (35% calories from

fat); 5g Protein; 2g Dietary Fiber; 9g Carbohydrate; 0mg Cholesterol;

658mg Sodium Food Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1

Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates

 

SERVING SUGGESTIONS: Grilled " cheese " sandwiches on whole grain bread

and a spinach salad.

 

Quick Fixes for Variations on the Basic Veggie Soup

 

Now remember, don't do these to the whole pot of soup! Just the little

bit you pull out to fix yourself for lunch, etc. so that you can do

all the Quick Fixes.

 

Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do

you want?) canned black beans (drained and rinsed), a little bit of

cumin and chopped cilantro. Top with some tortilla chips and cheese,

or serve with a quesadilla.

 

Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned

cannellini (white kidney beans) or white beans (drained and rinse), a

little bit of Italian seasoning and some chopped kale. Cook till

heated through and the kale is tender.

 

Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little

dried basil and top with a fresh grating of Parmesan cheese.

 

Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or

butternut squash, a handful of cooked brown rice, a sprinkling of

nutmeg and some chopped parsley

 

From a Flylady.net email

 

*edited by moderator to include only vegan suggestions