Vegetable Soup
: Mary Ellen P. Riley / Whisk Together
Serves: 8 servings
- 1 T olive oil
- 1 large onion, diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 4 cups cabbage, shredded (1 bag of coleslaw mix is more than enough)
- 1 red bell pepper, diced
- 1 yellow pepper, diced
- 2 cups frozen vegetable mix: green beans, carrots, peas and corn
- 1 cup mushrooms, sliced
- 8 cups vegetable, chicken or beef broth
- 15 oz. can of diced tomatoes
- 15 oz can of red kidney beans or white, drained and rinsed
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- 3 cups broccoli florets (frozen or room temperature)
- 1 Tb. lemon juice or red wine vinegar
- salt and pepper to taste
- In a stock pot or Dutch oven, heat olive oil over medium heat. Add onions and celery. Cook 5 minutes or until translucent
- Add garlic and cook 30 seconds.
- Add cabbage, red bell pepper, yellow bell pepper, frozen vegetables and mushrooms. Cook 5 minutes.
- Add broth, tomatoes, beans, and all of the spices/seasonings. Bring this to a boil and boil 5 minutes.
- Add broccoli and boil 3-5 minutes.
- Remove from heat and add lemon juice or vinegar, salt and pepper. Enjoy!
Recipe by Whisk Together at https://www.whisktogether.com/2019/01/14/vegetable-soup/
3.5.3251