Soups are fabulous dishes that can offer quick and easy nutritious meals. They’re the perfect way to use up leftovers, and once made can be frozen for anther day. Hot soups are soothing comfort on cold afternoon and can have a calming effect in the evening. Here’s my quick and super easy vegetable soup.
First let me say, there is no one recipe for vegetable soup The vegetables you choose will depend on the season, your taste or what’s available when you decide to get cooking. The proportions I propose are just for starters. Feel free to modify for more or less — but remember it can be frozen. For a thicker soup, cook longer, use less water or add more vegetables.
Now, get ready to make the fastest vegetable soup ever!
In a big pot add:
7 to 8 cups of water
3 bags of any kinds of frozen vegetables that you like (I like using the bags that blend broccoli, carrots & cauliflower; plus spinach, squash and sometimes those blends of carrots, peas and corn. Choose the vegetables based on your personal preference.)
1 chopped medium size onion
1-2 minced cloves of garlic (if you like garlic!)
Season it up with spice to taste. I like to add pepper, fresh basil, oregano and sometimes even red pepper flakes — especially if it’s a cold day. Or for an even easier spice blend — I use a teaspoon of pesto sauce.
I bring this to a boil and then reduce to a simmer for 30 minutes.
Note: If you like to eat meat, and you’ve got some leftover from a prior meal, chop up a bit and throw it in.
Next? Serve and enjoy!
Easy peasy satisfying nutrition!
I’m @DianGriesel aka @SilverDisobedience — the author of The Silver Disobedience Playbook and TurboCharged: The SilverDisobedience Edition ✨This advice is not a substitute for medical, mental or emotional counseling with a licensed healthcare provider. I strongly suggest you share Turbocharged & any dietary changes you intend to make with your Doctor.