I love tomatoes, but they don’t love me. At least not in the quantities in which I enjoy them. After many helpings of tomato based products, my stomach has a way of letting me know it’s had enough. One would think soup would be safe to eat, free from tomatoes. However, tomato based stock is quite common in vegetable soup. I had been looking for a non tomato vegetable soup for over a year. Since I couldn’t find anything, I just decided to make my own. Also making my own would allow me to cut out the high amount of sodium in many store bought soups.
This soup is over loaded with fresh vegetables. Because there are so many veggies, it only requires a handful of each. Most people think of soup as only a winter food, to warm the soul. However, soup and salad is one of my favorite go to lunches in the summer. Beside, a pot this big leave plenty of leftovers, which keep me out of the kitchen on warm summer days.
Try it with this summer salad and let me know what you think.
- 4 qt water
- 4 Tbsp of Vegetable Broth (dry mix)
- 1 large Red Potato
- 2 Cups fresh Green bean
- 1 Cup of fresh Broccoli
- 1 Cup of fresh Cauliflower
- 1 Cup Red Onion
- 4 Cloves Garlic
- ½ inch Piece Ginger
- 3 Medium Carrots
- 2 Ribs of Celery
- 4 Fresh corn on cob
- 1 Small Yellow Squash
- ⅓ Cup of dry or 1 of Can Red Beans or Kidney Beans
- Fresh herbs
- Seasoning and other spices
- Prepare dry Kidney beans by soaking in water for up to 2 hours prior to cook time.
- Add water and Vegetable dry Mix to large pot and bring to a low simmer. Add in beans and cook until tender to the touch at least 40 minutes. Next add chopped green bean and potatoes.
- About 10 minutes later add remaining ingredients. Cook until all vegetables are tender.
In place of water and dry Vegetable Broth, you can used low sodium Vegetable Stock from a box. Of course you can always make your own.
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