The great thing about this soup is you don’t have to stick to the exact recipe. Add more of veggies you love and leave out the ones you hate. I frequently use this as a way of “cleaning out the fridge”. When my veggies look like their at the end of their life I chop ’em up and toss ’em in!
1 sweet onion, diced
2 cloves of garlic, minced
3 Tbs olive oil
2-3 large zucchini or squash, sliced in coins and cut in half again
4 large carrots, chopped into bite size pieces
4 stalks of celery, chopped into small pieces
1 bag of frozen corn
1 bag of frozen green beans
2 cans of beans, (I chose 1 kidney beans and 1 can black beans)
1 can diced tomatoes (low sodium)
1 can tomato paste
4 cups water plus one vegan bullion cube (or 32 ounces of veggie stock)
S and P to taste
I also add a season from Trader Joe’s called the Every Day Seasoning
Heat oil in large soup pot. Sauté onion and garlic for a couple of minutes until brown. Lower heat to medium heat and add in the zucchini, carrots, celery. Once the vegetables have softened a little, about 5 minutes) Add the water and bullion cube.
Bring to a boil and add thawed green beans and corn.
Once boiling, reduce to a simmer for about 30 minutes or until you are ready to serve.
Soup saves well in jars, and re heats nicely. Can last about a week in refrigerator.