Move365

Whoa. Tumblr ate this post yesterday. It was gone, and clicking back didn’t bring it back. And it wasn’t saved as a draft. But I just got home and opened my laptop and this page was up… so strange. But that’s actually awesome, because I was sad that I wrote this whole thing out and it was lost. So, here’s my veggie soup recipe!

I made a rockin’ veggie soup for dinner. My husband had three helpings and I had two! It has a lot of chopping prep work, but once everything is chopped, it goes together quickly. I adapted a recipe I found based on what I had in the fridge, left from my Bountiful Baskets produce co-op. We pick up our next basket tomorrow, so I wanted to use up a lot of what I had on hand. The great thing about veggie soup is that it tastes great with a variety of different veggies. You could use corn, broccoli, squash, spinach etc. in this soup and it’d still be fantastic. Just keep in mind the cooking time on the veggies you’re adding and add them at the appropriate time.

Adapted from Alton Brown’s Garden Vegetable Soup Recipe.

• 4 tablespoons olive oil
• 1/2 chopped yellow onion 
• 2 cloves finely minced garlic
• Kosher salt
• 2 carrots, peeled and chopped into rounds
• 2 stalks celery, chopped
• Handful of flour
• 3 quarts chicken or vegetable broth (I used 1/2 veggie from boullion cubes and 1/2 organic chicken Better than Boullion.)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans, broken or cut into 3/4-inch pieces
• 4 peeled, seeded, and chopped tomatoes
• 1 zucchini, chopped into bite sized pieces
• • 1/2 teaspoon freshly ground black pepper
  • 1/2 carton mushrooms, sliced
  • 1/2 bunch kale, thick stalks removed and roughly chopped
  • 1/4 cup packed, chopped fresh parsley leaves
• Directions