Hearty Vegetable Soup with Quick, Easy Veggie Broth

This recipe will yield a generous pot of soup that you can invite friends over for or you can portion up left overs for lunch or you can freeze some for other quick meals. If you plan on re-heating a good portion of the soup it’s a good idea to under cook it a wee bit so that with reheating it doesn’t over do the cooking of the veggies. Just ladle out a few bowls full before the soup is done, allow to cool and then chill or freeze.

Yield: Serves 8-10, large bowls soup
Please use organic produce
1 onion, diced
2 cloves garlic, minced or crushed
3 large carrots, diced
3 potatoes, diced (you can sub sweet potatoes if you like)
1 cup diced autumn squash of your choice
2 large tomatoes, diced,
4 ribs celery, diced
2 small zucchini, diced
1 red pepper, seeded & diced
1 jar of cannellini beans, rinsed (or dry beans, soaked and pre-cooked)
Himalayan salt or sea salt
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
1/2 cup fresh chopped parsley, additional 2 tbsp for garnish
For Broth– additional veggies required
1/4 onion
1/4 small cabbage
2 small zucchinis
4 carrots
4 ribs celery
1/2 red pepper
filtered water
Method
Run all broth veggies thru a juicer and set aside. In a large pot add diced onion & garlic and 2-3 tbsp filtered water, steam fry for a few minutes til onions are translucent. Add broth and one cup filtered water. Heat broth and then add carrots & potatoes & squash, simmer for 5 mins. Now add celery and zucchini and simmer for 5 mins, then add peppers and tomatoes & cannellini beans and simmer for 5 more mins. Add a little bit more water, 1/2c or so, if broth seems too little. Test for flavour and season with Himalayan salt or sea salt and stir in chopped herbs. If any further seasoning is desired, sprinkle with some dulse perhaps. Ladle into bowls and garnish with fresh chopped basil and parsley. I even sprinkled mine with hemp nuts for good protein measure and it was yummy!