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Mom’s Vegetable Soup

5 from 1 reviews

Vegetarians and meat eaters alike will love this hearty Vegetable Soup that full of goodies.  Thanks Mom!

Ingredients

SO WHAT YOU’RE GONNA NEED IS:

– (4) Vegetable Broth: Available Here

– (1) medium Onion: Available Here

– (2) medium Carrots: Available Here

– (2) ribs Celery: Available Here

– (1) cup Spinach: Available Here

– (1) clove Garlic: Available Here

– (2) small white Potatoes: Available Here

– (1) 14-16 ounce can Diced Tomatoes: Available Here

– (1) 5.5 ounce V8 Juice: Available Here  

– (1) Tablespoon Olive Oil: Available Here

– (1/2) teaspoon Dried Oregano: Available Here

– (1/4) teaspoon Dried Thyme: Available Here

– (1) Bay Leaf: Available Here

– (To taste) Salt: Available Here

– (To taste) Pepper: Available Here

 

YOU’LL ALSO NEED:

– Dutch Oven (or Large Pot): Available Here

– Silicone Spatula: Available Here

– Garlic Press: Available Here

– Sharp Knife: Available Here

Instructions

Prepare the Vegetables

  1. Dice Onion, Celery and Carrots (known as a traditional French “Mirepoix”).
  2. Dice potatoes and press Garlic and to mirepoix.
  3. Chiffonade Spinach and set aside.

Make the Soup

  1. In a Large pot or Dutch Oven over medium heat, add Olive Oil.
  2. Add Mirepoix, Potatoes and Garlic, Salt and Pepper. Cook until vegetable start to soften (Note: Onions with start to become translucent)
  3. Add Oregano, Thyme and Bay Leaf.
  4. Add Diced Tomatoes, V8 Juice and Vegetable Stock.
  5. Turn up heat and bring up to a boil. Turn down to low. Cover and let simmer for about a half an hour or more.
  6. About five minutes before serving, add the Spinach.

 

Some Other Yummy Things to Add to the Soup:

– Meat – Sausage, Mini meatballs (if uncooked, just drop them into the boiling soup before turning it down)

– Veggie – Kale, Cabbage (you can add these with the vegetables at the beginning)

– Grain – Rice, pasta, barley, quinoa (add cooked before serving or let them cook in the soup)

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