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Vegetable Soup by Jax
vegetable soup with carrots, potatoes, celery, onions, tomatoes, kale, garbanzo beans, and quinoa
This is a quick vegetable soup that is easy to make. You can really add in any vegetables you want and throw in pasta, quinoa, or rice to make it more of a meal.
1 box of 32 oz vegetable broth
1 bunch celery
1 yellow or white onion (chopped)
2 large or 3 medium potatoes (any kind)
2 large carrots (cut into rounds) or 1 package baby carrots
2 tomatoes
1 can garbanzo beans or white cannellini beans
1 bunch kale or 4 cups spinach
Cavender’s Greek Seasoning
fresh ground pepper
salt
1. Chop up the onion (doesn’t need to be fine) and the celery. Cook on medium heat in the bottom of a large pot. This is the same pot that you will be using to cook the soup in.
2. Pour in the 32 oz box of vegetable broth. Add 3 cups of water. Chop up the potatoes, the carrots (if you are using large ones), and the tomatoes. Add into the pot.
3. If you are using kale, wash it and tear off the stems. If you are using spinach, carefully measure out 4 cups. Add kale or spinach into the pot. Please note that you can use both if you wish but you need to gauge the amount.
4. Simmer the soup on medium high heat for approximately 1 hour. Taste frequently. If the soup needs more liquid, simply add 1 cup of water and let it boil down a bit. If the liquid is getting low too quickly you may need to reduce the heat.
5. Approximately 10 minutes before serving add in the can of garbanzo or white cannellini beans (liquid and all). Season the soup with Cavendar’s Greek seasoning, fresh ground pepper, and salt. Do not over salt.
Optional: Add in a handful of quinoa, or 2 handfuls of elbow pasta, or a handful of rice. It will be necessary to add in half a cup of water if you do so.
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