Veggie Venture: Scratch, Veggie Super-Soup Recipe

Considering the weather in Allen, TX these last few months, I have been exploring delicious ways to bring warm, wholesome, packed with flu-fighting nutrients, veggie-filled dinners into my house that my boyfriend and I can enjoy again, and again.

(YUM! to leftovers, YAY! to less food waste)

Cooking Time: 1 hour to 1.5 hours

IngredientAmount
*Broth*
Olive Oil2 tbsp
Large Garlic Cloves2
Large Onion1/2
Rotel (I use a mix of Hot or Serrano, and Cilantro and Lime)2 cans
32 oz Veggie Broth (Try for Low Sodium, You Can Salt “To-Taste”)2
Broccoli Heads1
Cauliflower Head1
Potatoes 4
Whole Carrots3
Celery Stalks3
Bell Peppers2
Jalapeno1
Mushrooms2 cups
14.5 oz Black Beans1
14.5 oz Kidney Beans
14.5 oz Garbanzo Beans
*Seasonings*
Cumin1 tsp
Garlic Powder1 tbsp
Onion Powder2 tsp
Salt1 tbsp
Pepper2 tsp
Crushed Red Pepper1 tsp
Thyme1 tsp
Oregano1 tsp
Basil2 tsp
Bay Leaf3 or 4
Tarragon1 tsp
Cayenne1 tsp
Savory1/2 tsp
*Toppings & Underthings*
Mild Cheddar Block, Shredded1
Cilantro Bunch1
Jalapeños or Serranos to taste
Avocado4
Salt, Pepper, Crushed Red Peppertopping
Whole Grain Rice1, 1/2 cups
Butter2 tbsp
Salt1 tsp

Published by Angelica Dial

Birth Doula, business owner, nursing student, women's health activist and advocate, reader, & gardener.

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