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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