Oh, I just LOVE broth soups. Ok, I love certain cream soups too (creamy tomato basil, and broccoli and cheese, but that is about it for the cream soups).
This is my favorite vegetable soup recipe. And, you can mix and match vegetables to make it fit with what is in season now, or what you have available. If you don't have fresh vegetables, you can even throw in frozen vegetables (but please avoid canned veggies).
If you don't have fresh herbs, then definitely don't despair. Use dried herbs. If you don't like beans, or are gluten free, leave the beans and leave the barley out.
2 T oil (avoid canola or vegetable oil -- use palm oil or even coconut oil)
2 C diced onion
5 cloves garlic, minced
1 cup chopped celery
1 cup green beans, chopped into 2-inch pieces
1/2 cup carrots cut into 1/4 inch pieces
2 medium zucchini (sliced into 1 inch x 1/2 inch pieces)
5-10 fresh basil leaves
1 teaspoon oregano
1 teaspoon rosemary (I actually leave this out as I do not like rosemary)
4 cups homemade bone broth
4 cups tomato juice (canned is fine)
1 15-oz can of kidney beans (drained)
4 cups chopped and seeded tomato (you can use diced canned tomatoes)
2 cups shredded green cabbage
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
1/2 cup pearled barley (optional. If you are gluten free you can add in rice instead)
1 cup fresh spinach leaves (optional)
Heat oil in a sauce pan over medium-high heat. Add onion and garlic and sautee' for 2-3 minutes.
Add all ingredients to a large crockpot except the barley (if you choose to use it) and the spinach and cabbage. You will add these an hour before finished.
Cook on low heat for 6 hours or medium heat up to 4 hours.
Please note: Times are approximate, depending on the temperature of your slow cooker. You will know that when the celery and carrots are soft you can add the barley, cabbage and spinach.
You also can use your judgment in seasoning -- I strain the basil leaves out at the end. I don't use the rosemary. I add additional salt, and less pepper. It is all "to taste" and depends on your preferences.
And, I personally top my soup off with a HUGE amount of shredded cheese -- usually mozzarella. And then salt it even more.
This makes a great lunch, or a starter course for dinner. I usually make a loaf of homemade bread and serve it with the soup for my husband (I am gluten free).
About Me: Hi! I am Rebecca :) I am the owner of Purify Your Body Detox Foot Pads. I love natural health and wellness, and I love to eat real food. :)
love my family, and my pets. I actually love all animals -- they are
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