Having trouble getting enough vegetables in your diet? Try vegetable soup! This recipe from Delicious Living magazine, April 2010, is a great example of how to use a variety of vegetables and herbs in one dish. 

2 cups chopped celery (4-5 stalks)

2 large carrots, peeled

1 large sweet onion

2 Tablespoons organic canola oil or other neutral oil (grapeseed)

4 medium cloves garlic, minced

1/2 red bell pepper, sliced into 1/2-inch strips

1/2 green or yellow bell pepper, sliced into 1/2-inch strips

6 cups water

1 28-ounce diced tomatoes

1 cup fresh or frozen and thawed corn kernals

1 cup chopped fresh fennel bulb (1 small bulb), or 1 teaspoon whole fennel seed

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

4-5 ounces fresh baby spinach leaves, roughly chopped

1 small zucchini or yellow crook neck squash, sliced into 1/2-inch pieces

Chop celery, carrots, and onion into 1/2-inch dice.

Heat oil on medium-high in a large stock pot. Add celery, carrots, onion. Saute until edges are golden brown, about 10 minutes. Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1-2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary. Bring to a boil, then reduce heat and simmer 30-40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.

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