Rosemary's Veg Bash Soup!

Vegetarian or Vegan Vegetable Soup, GF

( click on the bowl of soup for a printable copy of the recipe )

Photo by Monika Grabkowska on Unsplash

The lovely thing about vegetable soup is that you can use the vegetables you like!

Here are my favorites - substitutre in more of those you like or other types if you want.
I also use organic vegetables and stock, your option.

Enjoy!
Rosemary


For an 8 qt pot (or crock pot) full of soup:

  • 1 large onion, roughly chopped

  • 5-6 cloves of garlic (about 3T, to your taste)

  • 1 T extra virgin olive oil

  • 4-5 medium-sized carrots - orange or mixed colors, cut into fairly large diagonal slices

  • 74 oz unsalted vegetable stock, add more if needed later

  • About ½ a head of cauliflower, broken into florets similar to the carrot pieces

  • About ⅔-¾ # trimmed green beans, long ones cut in half

  • 28 oz can of diced tomatoes, draining most of the liquid out first
    (If you have them use fresh Michigan tomatoes! The winter tomatoes don’t have enough flavor.)

  • 1 red bell pepper, cut in angled pieces about the same size as the carrots

  • 1 yellow bell pepper, cut in angled pieces about the same size as the carrots

  • 4 -5 stalks of celery

  • Oregano (1 T fresh or 1 t dried)

  • Basil (1 T fresh or 1 t dried)

  • 1 t celery seed

  • ½ t cumin

  • ½ t rep pepper flakes, to taste

  • 1 large yellow squash, cut in half circles or quarters about the same size as the carrots

  • 1 large zucchini, cut in half circles or quarters about the same size as the carrots

  • Salt & pepper to taste (I use a pepper grinder for about 1 t, and about 2 t of salt)

  1.  Warm olive oil in a large non-stick pan.

  2.  Saute the onions and garlic on low heat for 5 minutes, until very soft, stirring occasionally.

  3.  Add the carrots, stirring occasionally for another 5 minutes.

  4.  Put carrots and onions into a large soup pot, add the veg stock.

  5.  Gently stir in the cauliflower, beans and tomatoes, plus dried herbs, celery seed, cumin and pepper flakes, bring to a boil and simmer for 20 minutes, gently stirring occasionally.

  6.  Add bell peppers, squash, zucchini, fresh herbs if using them, taste and add some salt and pepper if needed (maybe 1 t salt, ½ t pepper).

  7.  Let simmer another 20 minutes, stirring gently occasionally.

  8.  TASTE!

  9.  Add more seasonings, salt and pepper as you like, cook another 15 or 20 minutes, until the vegetables are cooked as softly as you like them.

  10.  Serve with freshly grated parmesan cheese (natural parmesan does not contain gluten, avoid for vegan)


March Pontiac SOUP! event at Baker College, Auburn Hills ...

 

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Paid for by Rosemary Bayer for Senate
PO Box 215106, Auburn Hills, MI 48321
Democratic Candidate