We have been having some colder weather here on the central coast. Not cold by New England standards (I can totally hear my East Coast family laughing at me), but cold enough away from our 80’ norm that I have been chilled to the bone and have had a hard time warming up. All I was craving last week was soup, soup, soup – so I got creative over the weekend while planning Monday night’s dinner. I made an enormous batch (and by enormous I mean cooked in a 2 gallon stock pot). Here is the recipe for Heather’s vegetable soup.
Typically the husband does not embrace it when I make dinner without large pieces of meat (chef!), but he snuck a huge bowl for lunch on Monday and happily ate it again Monday night for dinner. This is totally UNHEARD of behavior – he hates left overs, let alone happily eating the same meal two times in one day. Heather’s vegetable soup is a great recipe to eat year round and certainly one to hold onto when the weather cools down this coming fall.
Heather’s Vegetable Soup
1 small red onion, chopped
1 white onion, chopped
3 tbsp. garlic, chopped (ok to use pre-chopped from a jar, I try to keep a jar in the fridge for quick cooking)
2 cups green beans – trimmed and cut into 1” pieces
2 green bell peppers – chopped
5 small yellow potatoes – chopped
3 x 32 ounce packages of low sodium chicken stock
14.5 ounce can diced tomatoes in juice
2 Italian squash, diced
1 package baby portobello mushrooms, cut into thick slices
1 package oyster mushrooms, chopped
2 cups frozen white corn
1 tsp. dry thyme
2 tsp. dry rosemary
1 tsp. dry Italian oregano
½ tsp. dry sage
½ tsp. dry basil
¼ cup dry minced onion
¼ cup dry parsley flakes
1 can cannellini beans – drained & rinsed
1 can kidney beans – drained & rinsed
Juice of ½ a lemon
- Saute onion and garlic until they sweat
- Add in green beans, bell pepper and potato, saute 10 minutes
- Add in chicken stock and tomatoes, bring to a boil, cook for 10 minutes
- Add squash, mushrooms, corn and spices – reduce heat to low, simmer 30 minutes
- Add beans, simmer 10 more minutes
- Check for done-ness of potatoes, once potatoes are cooked to your liking, turn off heat
- Add lemon juice, stir
- Serve with toasted gluten-free bread or rolls
Heather's Vegetable Soup
Ingredients
- 1 small red onion chopped
- 1 white onion chopped
- 3 tbsp. garlic chopped (ok to use pre-chopped from a jar, I try to keep a jar in the fridge for quick cooking)
- 2 cups green beans – trimmed and cut into 1” pieces
- 2 green bell peppers – chopped
- 5 small yellow potatoes – chopped
- 3 x 32 ounce packages of low sodium chicken stock
- 14.5 ounce can diced tomatoes in juice
- 2 Italian squash diced
- 1 package baby portobello mushrooms cut into thick slices
- 1 package oyster mushrooms chopped
- 2 cups frozen white corn
- 1 tsp. dry thyme
- 2 tsp. dry rosemary
- 1 tsp. dry Italian oregano
- ½ tsp. dry sage
- ½ tsp. dry basil
- ¼ cup dry minced onion
- ¼ cup dry parsley flakes
- 1 can cannellini beans – drained & rinsed
- 1 can kidney beans – drained & rinsed
- Juice of ½ a lemon
Instructions
- Saute onion and garlic until they sweat
- Add in green beans, bell pepper and potato, saute 10 minutes
- Add in chicken stock and tomatoes, bring to a boil, cook for 10 minutes
- Add squash, mushrooms, corn and spices – reduce heat to low, simmer 30 minutes
- Add beans, simmer 10 more minutes
- Check for done-ness of potatoes, once potatoes are cooked to your liking, turn off heat
- Add lemon juice, stir
- Serve with toasted gluten-free bread or rolls