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

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
Mushrooms2 cups
14.5 oz Black Beans1
14.5 oz Kidney Beans
14.5 oz Garbanzo Beans
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
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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