Dicey Vegetable Soup - Vegan - Vegetarian - Chicken

So, there's really nothing sketchy about this soup, it's just diced up veggies. This is sort of an evolution of the ever-popular cabbage soup that was a fad years ago and is really not very nutritious. So I fixed it and made it healthier and much more palatable. With all my recipes I encourage you to use what I am sharing as a base, but it's your meal so tweak it to fit your lifestyle. Let's get cooking.

Round out your meal for better nutrition

If you are going vegetarian here, remember to pair this with a whole grain and dairy to create a complete protein profile. Maybe a glass of #kefir and some toasted bread.

Chopping, Chopping, and more Chopping.

There is a lot of chopping here, that's for sure. But all your hard work will pay off in the end. It can go fast if you enlist a helper.

Soup is a meal, as long as you pair it with some crusty bread

Adding some pantry staples makes this a super easy week night meal.

Dicey Vegetable Soup - Serves 12 - 16

This recipe makes a LOT of soup. If you don't like leftovers I highly recommend halving the ingredients. Dice up all the veggies and set them aside. Chop 1/2 head of any cabbage into inch size pieces. Get a large stockpot out, cover the bottom with light oil, and bring to medium heat. Add the diced veggies and season liberally with salt (about one tablespoon) and pepper and the dried herbs. Stir to incorporate all of the ingredients and cover tightly, reduce the heat to low, and set the veggies down until they have reduced by about half. Add all of the liquids. Cover and bring to a boil, reduce to a simmer for 30 minutes. After simmering add the diced zucchini and continue to cook until the zucchini is tender about 15 minutes or so. Then add in the tomatoes and beans and you are done! You can of course make this vegan if you sub in vegetable for the chicken broth.

3 onions chopped

4 stalks of celery chopped

7 carrots sliced into coins or cubes

3 cloves of garlic - add with dry herbs

2 quarts of low sodium chicken broth or vegetable base

1 quart of water

1 T Italian seasoning

1 tsp thyme

2 bay leaves

1 tsp garlic powder

1 tsp onion powder

1 tsp mushroom powder - optional if you have it otherwise splash in some soy sauce

A healthy splash of apple cider vinegar, or what you have on hand

salt

pepper

2 15oz cans of beans drained and rinsed

1 15 oz can of diced tomatoes

2 medium zucchini diced into cubes

#vegetable soup #easyweeknightdinner #umami #lowcarb #vegetarian #vegan #leftovers