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Vegetarian Veggie Soup with Organic Produce

Updated on March 19, 2015
Prep time: 15 min
Cook time: 50 min
Ready in: 1 hour 5 min
Yields: Serves 10 regular sized bowls--great for leftovers
  • 5 cups Gluten Free Full Circle Organic Vegetable Broth
  • 7 medium-sized Cal-Organic Farms Organic Carrots
  • 6 small stalks Sonora Sun Organic Celery Hearts
  • 1-2 hand-fulls Pero Family Farms Organic Snipped Green Beans
  • 1 15 oz can Full Circle Organic Tomato Sauce
  • 5 small Red skinned potatoes, (let me know if you find a good brand of organic potatoes, so far, no such luck at my local grocers)
  • 2 large Garlic Cloves, (organic if you can find it)
  • 2 small, yellow Onions, (organic if you can find it)
  1. You will put the garlic, onions, and celery on the same plate. Peel and Chop 2 cloves garlic, 2 onions, and rinse and chop 6 small stalks celery.
  2. Peel and coin 7 medium carrots. Set aside on separate plate.
  3. Heat 2 tablespoons of olive oil in large soup pot over medium-high heat.
  4. Add garlic, onion, and celery to heated oil. Stir well. Cook until caramelized.
  5. Once garlic, onion, and celery is caramelized, add 1 can tomato sauce and 5 cups vegetable broth. Simmer for 10 minutes.
  6. While this is simmering, rinse and halve 2 hand-fulls of green beans. Peel, rinse, and cube 4 medium sized potatoes. (I used red skins, but you can use whatever kind you like.)
  7. Add green beans and potatoes to simmering broth, stir well, lid, and simmer for 50 minutes, stirring occasionally.
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