If you know me well you know that I don't do anything vegetarian at all. But my amazing daughter prefers to eat all things vegetarian so I am now making vegetarian because that's what you do when you love someone!
I must say that this will fulfill your requirements for vegetables and fruits in one serving. You can use whatever veggies you have on hand. I used onions, carrots, celery, green pepper, yellow pepper, red pepper, zucchini, yellow squash and mushrooms. Are mushrooms a vegetable? Well in this soup they are a veggie?
One thing I did learn from our daughter in making this soup is that you should not use Eggplant in the Vegetable Soup. Or, if you are going to use Eggplant wait until the end to add it or it will get super mushy.
You also use a cast of spices. I just went in my spice cupboard and starting grabbing what I thought would work and you know what? It did work.
Rosemary, garlic, oregano, thyme, salt, pepper, basil and parsley made the list. I also use a couple of bay leaves in the Vegetable Soup. I just do as I think I should do because don't you always add a couple of bay leaves to your soup? You can also see I use rice, vegetable broth and potatoes in my Vegetable Soup recipe. Let's get this baby going!
To get started please chop up a medium sized onion, 1 cup celery and some carrots. I used about ½ cup because that is what I had on hand. Throw these in a large soup pot with just about 1 tablespoon of olive oil. Give them a a good sauté for 5 minutes on medium heat.
Next get ready for some chopping, add 1 green pepper, 1 yellow pepper, 1 red pepper, 1 zucchini and 1 yellow squash that have been chopped/cut in liked size pieces to your soup pot.
You can't see it all but it is in the pot. That is one big pot of veggies.
I certainly can't take all the credit here, my husband was our primary chopper. He did a great job! I would have certainly cut myself somewhere before the zucchini was added to the Vegetable soup. Thank you husband!
Time for the spices. I like to add them in and give them a stir before I add the broth. It gives them time to settle in to the vegetables.
These veggies are thirsty! Add in 2 cartons or 8 cups of vegetable broth. If you don't have broth just use water. The key here is to not use chicken broth. Kind of defeats the purpose of the soup.
Now...add in one potato that has been chopped in small pieces and about ¾ cup of mushrooms that have been chopped up. If I was making this for myself I would never use the mushrooms? But Julia likes mushrooms so in they go!
Last of all add in ½ cup of rice. Bring the entire mixture to a boil. After it reaches a boil turn the heat down and simmer for 25 minutes.
And, Voila! You have Vegetarian Vegetable Soup!
If I am being honest this smells amazing! Julia sent me a message that said, "this is amazing and that all the veggies together are so tasty." That's a win!
Vegetable Soup
Prep time: 30 minutes plus (depending on your dicing and slicing speed)
Cook time: 25 minutes plus
Ingredients
1 medium onion diced
1 cup celery diced
½ cup carrot diced
1 red pepper diced
1 green pepper diced
1 yellow pepper diced
1 zucchini diced
1 yellow squash diced
1 russet potato diced
¾ cup mushroom sliced
½ cup white rice
8 cups vegetable broth
1 teaspoon garlic
½ teaspoon oregano
½ teaspoon rosemary
½ teaspoon thyme
½ teaspoon pepper
½ teaspoon basil
½ teaspoon salt
2 bay leaves
1 teaspoon parsley
Directions
Add 1 tablespoon olive oil to a large soup pot. Turn the stovetop to medium heat and add the onion, carrot and celery. Sauté for 5 minutes.
Add the peppers, zucchini and yellow squash to the soup pot. Stir so the vegetables are combined nicely. Keeping the stovetop heat on medium.
Measure your spices and add to the soup pot. Stir to combine the mixture.
Measure 8 cups of vegetable broth and add to the soup pot.
Dice the potato and add to the soup pot.
Slice the mushrooms and add to the soup pot.
Add in ½ cup of rice to the soup pot and increase the heat to bring the mixture to a boil.
Once the mixture starts to boil you can turn the temperature down on the stove top and simmer for 25 minutes. At this time it is ready to eat. Serve with crackers.
Enjoy!
Missy's Memos
You can use any vegetables. (peas, green beans, wax beans)
You could use black beans or lentils instead of rice.
Store in the freezer for up to 3 months in an airtight container.
FYI: Mushrooms are botanically classified as fungi and considered a vegetable for nutrition. (www.bestfoodfacts.com)
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