I love a nice big bowl of homemade vegetable soup. It’s the best way to get all the veggies you need in one delicious dish. You don’t have to be a vegetarian to enjoy this, add some cooked ground beef or turkey and your meat lovers will be glad to join you at the table. And soup is great for freezing so make a big batch now and freeze half to eat later. Enjoy! (Serves 8 to 10)
2 (14 ounce) cans diced tomatoes (undrained)
1 large onion (chopped)
4 garlic cloves (pressed)
2 tablespoons olive oil (divided)
2 large carrots (chopped)
2 small celery ribs (chopped)
1 medium turnip (chopped)
2 cups green beans (cut in 1-inch pieces)
6 cups chicken broth (or vegetable broth)
1/4 head cabbage (chopped)
1/2 teaspoon thyme
salt and pepper
2 small russet potatoes (peeled and chopped)
NOTE: To make this recipe paleo and whole30 compliant, remove potatoes
1. In a large soup pot, heat the one tablespoon of the olive oil over medium high heat
2. Add the onion and cook till nearly translucent.
3. Now add the garlic. Don’t let the garlic brown; just sauté another couple of minutes.
4. Add the rest of the chopped veggies, sautéing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember–you’re not cooking them– just sautéing them for the wonderful flavor this quick step will infuse in your soup.
5. Add the thyme and salt and pepper while sautéing.
6. Now put the veggies in the crock pot, add the tomatoes and broth.
7. Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.