My key for keeping off the extra LB’s is this vegetable soup. It’s jam packed with veggies and big flavors and keeps you full for a long time. It’s perfect for lunch and dinner or a snack anytime. Also, before I go out to a restaurant, I like to have a small cup of this soup to take the edge off my hunger so I don’t go nuts. It freezes well and it’s a great way to use up leftovers in your frig.
Here’s my version:
- 1 large onion, sliced
- 1 large carrot, diced
- 2 stalk of celery, diced
- 8 garlic cloves, minced into a paste
- 7 sprigs of thyme
- 2 dried bay leaves
- 1 small leek, sliced
- 2 small fennel bulbs, diced
- 2 jalapenos, sliced
- 1# cremini mushrooms, sliced
- 6 quarts chicken broth
- ½ head of green cabbage, sliced
- 2 small zucchini, sliced
- 1 large yellow squash, sliced
- 1 bunch of Swiss chard, chiffonade
- 1 can (28 oz) crushed tomatoes
- 1 small head of broccoli, florets
- 1 small head of cauliflower, florets
- 1# baby spinach
First caramelize the sliced onions. The best way to do this is to spray your stockpot with non-stick cooking spray. Add your onion over medium-high heat and stir constantly. Once the onions start to brown they might stick to the bottom of the pan. Use water to deglaze the pan and keep cooking until they are brown and caramelized.
After the onions, are caramelized add your carrot, celery, garlic, thyme, and bay leaves and sauté over medium heat until crisp-tender. Make sure to season with salt and pepper.
Next add your leeks, fennel, jalapenos, and mushrooms and sauté until the mushrooms have released most of their liquid around 10-15 minutes. Season!
Now it’s time to add the chicken broth and bring it to a simmer.
Once the soup has come up to simmer add cabbage, zucchini, yellow squash, swiss chard, tomatoes, broccoli, and cauliflower.
Cook the rest of ingredients until tender about 15 minutes. Season your soup again…make sure you taste it before you re-season it.
Last but not least at your baby spinach and serve…mmmm!