Vege soup your kids will eat

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

6c water

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.


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