Multi-purpose veggie soup

Veggie soup

This easy on the stomach veggie soup can be eaten whole or in parts depending on how you feel.  I sometimes had the broth alone, other days the broth and rice and when I was feeling better, I would it the veggies too.  This can be made in a crock pot as well.

2 cloves chopped garlic

1 tbs avocado oil

1 tsp Pink Himalayan sea salt

1 tsp black pepper

1 tsp dried thyme

4 stalks celery (1 1/4 cup chopped)

4 carrots (2 cups chopped)

1 yellow onion (1 cup chopped)

1 1/2 cups frozen, organic, non GMO corn

1 cup frozen, organic peas

1 cup frozen, organic green beans

1 cup jasmine rice

8 cups of vegetable broth or my favorite is Better Than Boullion vegetarian, no chicken base (2 heaping tbs added to 8 cups of water)

1 24 oz can of organic chopped tomatoes

1 small handful of chopped, fresh basil (for garnish)

Heat oil in a soup/stock pot and saute the garlic, celery, carrots and onion with the salt, pepper and thyme.  Cook until the onions are almost translucent.  Add the stock and cook for about 15 mins on medium heat.  Once at a boil, add the rice and simmer until almost cooked through.   Add the can of chopped tomatoes and frozen veggies and let simmer for another 10 minutes – 15 minutes.  Garnish with the chopped basil.



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