What do you do when you have a shitload of vegetables in your refrigerator, but not enough time to spread them out into your meals every day? You make soup!
I absolutely love soup, and now that we’ve actually been experiencing some nice, cold weather here in Florida, it’s the perfect time to whip this baby up. It’s loaded with fresh, hearty vegetables that’ll make you forget allll about that chicken noodle shit. I guess you could say this dish is similar to a minestrone, but I wouldn’t call it that. It’s just whatever my brain was throwin’ at me that day.
I don’t know why, but for some reason I’ve been on a serious tomato binge, which means the base of this soup is, yes, you guessed it: tomato! Tomatoes are great sources of vitamin C to block any and all sorts of nasty trying to infect you. Plus, tomatoes just taste f*ckin’ great.
This soup really gets its flavor from one of my favorite cooking essentials: vegetable bouillon. It’s similar to using vegetable stock, but it lasts way longer in my opinion, and you can add it to almost any dish. I like to add bouillon to my rice, beans, pasta sauce, or any other recipe where some sort of stock is necessary. It adds a lot of flavor to your dishes, but be careful as some bouillons are loaded with sodium, so try to buy low sodium if you can.
And the result? One super hearty, nutrient-packed soup that’ll leave you feeling warm and full. I like to sprinkle on nutritional yeast as a cheese replacement for some added flavor. I hope you all love this soup as much as I do!
- 2 cloves of garlic, minced
- 1 medium onion, diced
- 1 zucchini, sliced and halved
- 1 yellow squash, sliced and halved
- 2 cans of no-salt diced tomatoes
- 1 can of white beans, rinsed
- 2 russet potatoes, cubed
- 3 celery stalks, chopped
- 1 cup of carrots cut into coins
- 1 tsp vegetable bouillon
- 2 tsp olive oil
- 5 cups of water
- 1 tsp oregano
- a few pinches of crushed red pepper
- salt and pepper, to taste
- Bring the stove to medium-high heat, add the olive oil, onion, and garlic. Sauté the onion and garlic until they’re fragrant and reach a bit of a golden/brown color.
- Throw in the carrots and sauté for about another minute.
- Add in the potatoes, celery, zucchini, and squash, and sauté everything together for a minute or two.
- Pour in the 2 cans of diced tomatoes, followed by the beans. Mix everything together and pour in the 5 cups of water.
- Add 1 tsp of vegetable bouillon and stir it into the soup.
- Bring the heat to a boil, then reduce heat to a simmer and cover. Cook for about 20-25 minutes.
- Add oregano, red pepper, salt, and pepper to taste.
- Serve and enjoy!