This is actually a bastardized soup from Martha Stewart. I’ve adapted the recipe so much that it’s not worth posting the link, and I think you’ll agree that the changes I made work well.
I made this soup in under an hour from prep to plate, so it’s a great school-night dish.
Here’s what you’ll need:
Olive oil (optional- you can brown your onions the McDougall way with water)
1med onion chopped
1 clove garlic grated or chopped fine
1-2c frozen sliced carrots
1-2c frozen green beans
2 celery stalks chopped
1/4t dried rosemary
1/4t dried basil
salt and pepper to taste
1 quart home canned or store bought canned tomatoes
2c diced potatoes
1 can garbanzo beans (if you tire of these, get white kidney beans like Martha did)
2 cubes not-chicken bouillon or the equivalent of Better than Bouillon vegan chicken
In a large pot, heat your oil and brown your onion. Add the garlic when the onion is near cooked, in order to prevent burning it. Add your basil and rosemary for a minute or so.
Then add the rest of your ingredients. Boil on medium high until everything is tender.
Yep, it’s really that simple.