Veggie Soup, Two Ways

This soup is one of my signature meals. I’m not sure when I started making it or why, but it’s something I always come back to as a surefire favorite. It is the perfect meal to warm you up on a cold, fall day. And I always make it if one of us is feeling sick because it is filled with goodness from vegetables and broth. Not to mention that it is so easy to make! I made this on Sunday after my race and have been enjoying it every day since.

General Prep

  • Cook rice
  • Toast crunchy French bread
  • Make Soup

Veggie Soup

  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 2 bell peppers (I used 1 red and 1 green), cored, seeded and chopped (I like these bigger)
  • 1 onion, chopped (again, I prefer bigger onion pieces)
  • 1 head broccoli, chopped up into bite sized pieces
  • 2 quarts veggie stock
  • Italian seasoning, to taste

Directions

Place all veggies in a big pot and cover with stock. Bring to a boil and turn to low. Let simmer for 30ish minutes or until desired veggie consistency is reached. I like my veggies with some bite left to them). Place desired amount of rice in bowl and ladle soup and broth over it.

Shelley’s Meal

  • Veggie soup with brown rice (in my leftovers I added chickpeas, yum)
  • crusty french

Steven’s Meal 

  • Veggie soup with white rice and chicken
  • lots and lots of crusty french
I am having my 4th bowl of this soup for lunch today. Yes 4th bowl. I love it so much and have no problem eating up all of the leftovers. Like most soups, it only gets better with time!
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One thought on “Veggie Soup, Two Ways

  1. Pingback: Recipe Revisit: Spicy Cajun Red Bean Soup « Mile High Healthy

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