Everything But the Kitchen Sink Veggie Soup

Everything But the Kitchen Sink Veggie Soup

Seriously this soup has just about every vegetable imaginable in it.  OK…maybe not EVERY vegetable but there is a whole lot of flavor and goodness in this pot!  So get out your BIGGEST soup pot!  This recipe makes at least 10 servings or more so you can enjoy left overs or freeze for the next cold snap!

I start with *72-84 ounces of either 1) bone broth  2) vegetable broth  3) organic chicken broth

*You can always add a cup or 2 of water if you go overboard adding the veggies like I did!!

Once the liquid is just about boiling you can add:

~ 1 sweet onion / chopped

~ 1 C sliced carrots

~ 1 C sliced celery

~ 1 C broccoli florets cut in small bite sized pieces

~ 1 Red pepper

~ 2 C cabbage/ sliced

~ 4 bay leaves

~ 2 t Italian seasoning

~ 1/2 t celery salt

~ 1 t garlic powder

~ 1 t black pepper

After those veggies boil for about 20-30 minutes and start to soften you can add:

~ 1 C sliced yellow squash

~ 1 C sliced zucchini

~ 1 package sliced portabello mushrooms

~ 1 package of cherry tomatoes / cut in half

Lower heat to a very slow boil and cook for another 45-60 minutes until all veggies are tender and the flavors have blended into complete vegetable soup bliss!

OK… this was a NEW discovery and a BIG hit!  Once I dished out the soup into our bowls I topped it off with 2 T of pine nuts!! Something about that nutty taste mixed with the veggies was a perfect combo!