Soup. I know, I know, moooore soup. Are you tired of all the soup posts yet? I hope not. Soup is one my faves and is the easiest, most delicious way to eat tons of veggies without adding fatty sauces or dressing. Sit me down with a big bowl of vegetable soup and I am happy.
To be honest, though, this is not what I am currently eating. I made this soup a couple weeks ago when the whole family was sick and the weather was crummy. This soup saved my life.
Ok, that’s also a lie. I wasn’t dying. Not even close. But this soup did make me feel a whole lot better.
Plus! It’s the easiest soup to make in the whole world. Like, seriously. The hardest part is all the chopping and I find chopping veggies strangely therapeutic, even when sick. Then all you have to do is sit back, relax and let the beautiful soup come to you.
As with most vegetable soups, you can absolutely add (or take out) whatever vegetables your heart desires. But don’t be afraid to go crazy! I tried to get all the colors of the rainbow. I can’t think of a vegetable that wouldn’t taste delicious in this soup.
Off the subject of soup and onto the subject of weather (my favorite subject lately, it seems).
Do you see the weather forecast up there!? Do you see all those bright little sunshine emojis?! Do you know what that meanssss? Of course, you do! NO RAIN!
You guys, I can’t remember the last time the 10-day forecast wasn’t full of rainy days. It feels like forever ago. And while I love a good rainstorm every once in awhile, I can’t wait to get outside again! I can’t wait to get my child outside again!
That said, thanks to all the rain we’ve had, I have high hopes for a pretty awesome, beautiful spring this year. Waterfalls, wildflowers, and green grass…just a few of my favorite things.
Rainbow Garden Vegetable Soup
- 1 tsp olive oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 4 stalks celery, chopped
- 6 carrots, chopped (I used multi-color)
- 3 bellpeppers, I used different colors, seeded and chopped
- 2 cups cherry tomatoes, halved
- 1 tsp salt
- .5 tsp pepper
- 1 tsp dried parsley
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 10 cups chicken or vegetable stock, 10+
- 4 medium zucchini, halved lengthwise and chopped
- 1 medium green cabbage, roughly chopped
- 1 head broccoli, chopped into small florets
- 1 cup green onions, chopped
- In a large stockpot or Dutch oven heat 1 tablespoon of olive oil over medium high heat. Add the chopped yellow onion to the pot and saute for approximately 3-4 minutes, or until translucent and fragrant. Add the minced garlic to the onions and stir to combine. Cook the onions with the garlic for 1 minute before adding the chopped celery, carrots, bell pepper, cherry tomatoes, salt and pepper, dried parsley, dried Italian seasoning and crushed red pepper flakes. Mix well and cook for approximately 5 minutes or so.
- Add the chicken or vegetable stock to the vegetables and increase heat to high. Cover the pot with a tight-fitting lid and bring the soup to a boil. Once boiling, reduce to a simmer. Continue to cook, covered, for approximately 30 minutes.
- Remove cover and add the zucchini, green cabbage, chopped broccoli and green onions to the soup. Cook for an additional 20-30 minutes, or until vegetables reach desired doneness.
- Garnish with fresh chopped parsley, green onions and red chili flakes (if desired).