Another great “clean out the fridge” recipe: Vegetable Soup. I encourage you to treat this more as a framework than a recipe. Use what you have and prepare for soul- warming goodness; ladled into a bowl. This soup is surprisingly hearty and perfect for those crisp fall days as the temperatures start to drop.
This vegetable soup takes less than half an hour to simmer and maybe 5 minutes to chop all the vegetables. There is really no wrong vegetable combo. My suggestion: Throw them ALL in there!
In my Whole30 WANTS post, I talk about keeping a few things on hand at all times for easy meals in a pinch. Well, chicken stock and canned tomatoes are something I ALWAYS have in my pantry. They make this vegetable soup come alive, though you could use just tomato paste and water if thats all you had. The soup is flavored with dried herbs and good ol’ salt and pepper. So what are you waiting on?! Lets put those old vegetables to good use!
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Flavorful, 30 minute vegetable soup. Clean out the fridge, add a little stock and seasonings and lunch is ready!
Ingredients
- 5 stalks of celery, diced
- 1 yellow onion, diced
- 1/2 red onion, diced
- 1 large sweet potato, cubed
- 1 large russet potato, cubed
- 3 garlic cloves, smashed
- 3 zucchini/ squash, halved and sliced
- 1 C sliced carrots
- 2 C napa cabbage
- 2 cans of diced tomatoes
- 1 C frozen green beans
- 1/4 C tomato paste
- 2- 16 oz boxes of chicken stock*
- 1- 16 oz box of vegetable stock*
- 1 tbsp ghee or oil
- 2 tbsp Adobo Seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- salt + pepper, to taste
Instructions
- Add ghee (or oil) to a large pot. Add the onions and celery, stir till they begin to soften. Stir in the crushed garlic cloves.
- Add the vegetables that will need the most time to cook. In this case, potatoes and carrots go first.
- Pour in the diced tomatoes, stock, tomato paste, and seasonings. Let simmer for 10-15 minutes. It depends on how large your diced potatoes were.
- Next, add the remaining vegetables as they don’t need as much time to cook (zucchini, green beans, cabbage). Simmer for 8-10 minutes.
- Taste and adjust seasoning as necessary. Make sure to add a health pinch of salt and pepper.
Notes
If you don’t have enough chicken or vegetable stock, substitute water and add a little extra seasoning.
Keywords: soup, vegetables, whole30, vegetarian
Marissa is a wife to Texans Offensive Lineman #79, mother to a baby girl named Joy, a baby boy named Jeff, and a lover of food . She loves to feed people on game day and try new recipes during the week. 
