Vegetable Soup

What can I say cold weather and gray days inspire me to make soup.  The warmth of the bowl in your hands and the fullness it creates in your stomach can’t compare on a chilly day.  Since the soup making was unplanned, I had to make it with what I had on hand.   I have a lot of vegetables, so Vegetable Soup it is.  All the color variations are sure to brighten the day!

Who doesn’t love vegetable soup?  It is also a great soup to make when you have a lot of vegetables that you know are going to spoil before they can be eaten.  It also serves as a nutrient dense meal.  I use mainly organic vegetables and broths making it a great part of any clean eating diet.  I also added in bone broth to this recipe to add additional nutrients and protein.

The best part is this soup recipe can be easily adjusted for vegan, vegetarian, paleo or keto diets.   Drop the potatoes if you are wanting to reduce the carbs for keto or low-carb diets, don’t use bone broth if you want the soup to be vegan or vegetarian, use low-sodium broths and reduce salt for low sodium diets or add in chicken or beef if you want to kick up the protein content for paleo or keto diets.

Ingredients

• 2 tablespoons of olive oil
• 3 celery ribs
• 1 onion
• 3 carrots
• 5 cloves of garlic
• 1 red bell pepper
• 8-10 new creamer potatoes with skin on
• 1 zucchini
• 3 whole tomatoes (or a can of diced tomatoes with juice)
• 3 cups of vegetable broth (or low sodium vegetable broth)
• 2 cups of chicken bone broth
• 6 leaves fresh basil (or ½ teaspoon dried basil)
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 bay leaves
• ½ cup frozen green beans
• ½ cup frozen corn

Directions:

1. Dice celery, onion, and carrots.
2. Heat olive oil in dutch oven or large pot over medium high heat and then add celery, onion, and carrots. Cook for 5 minutes till tender.
3. Crush and chop garlic, chop red pepper, new potatoes, zucchini and tomatoes.
4. Add garlic, red pepper, new potatoes, zucchini, and tomatoes and cook for an additional 4 minutes
5. Add vegetable broth, chicken bone broth, fresh basil, thyme, salt, pepper, and bay leaves, simmer for 25-30 minutes.
6. Add green beans and corn, simmer for another 5 minutes or until all vegetables are tender.
7. Serve and Enjoy!

Nutrition Facts
Servings: 8
Amount per serving
Calories	116
% Daily Value*
Total Fat 4.4g	6%
Saturated Fat 0.7g	3%
Cholesterol 0mg	0%
Sodium 500mg	22%
Total Carbohydrate 14.5g	5%
Dietary Fiber 3.4g	12%
Total Sugars 5.4g
Protein 6.3g
Vitamin D 0mcg	0%
Calcium 45mg	3%
Iron 1mg	7%
Potassium 568mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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