What better way to warm up on a winter day then by cozying up with a bowl of soup. After being dumped on with I don’t even know how many inches of snow on Wednesday (and currently in the middle of another blizzard), I decided to do a little therapeutic cooking and make a pot of Garden Vegetable Soup.
Garden Vegetable Soup
2/3 cup sliced carrots (organic)
1/2 cup diced onions (organic)
2 garlic cloves, minced
3 cups organic broth (chicken, beef or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tbsp tomato paste
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1/2 cup diced zucchini
Spray a large pot with nonstick cooking spray. Saute the carrot, onion, garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, salt; bring to boil. Reduce heat; cover and let simmer for about 15 minutes or until beans are tender. Stir in zucchini and heat for 3-4 minutes. Makes 4 servings.
Whenever possible, I try to use organic and local produce. These days organic costs just as much as the other stuff and if the choice is there, I opt for the organic. The same goes for local produce.
The recipe is very flexible so I didn’t really stick to it. Instead I added more of the ingredients I liked best, like the zucchini and the green beans. The amount of vegetables in it make for a very hearty soup. It turned out great!