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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love a good minestrone soup without the tomato based flavor and came up with this recipe. My husband, who is the pickiest eater EVER, loves it. I guess that says something. A tasty way to get those veggies! Can add or delete veggies as you like. Really anything goes. Freezes well. Enjoy! Ingredients:
14 cups water |
14 -16 vegetable bouillon cubes (start with 14, i like 16) |
3 tablespoons extra virgin olive oil |
1/2 large onion, chopped |
2 tablespoons minced garlic |
2 stems fresh thyme (leaves only) |
fresh parsley, chopped |
fresh ground pepper |
salt (optional) |
2 carrots, sliced |
2 celery ribs, chopped |
1/4 of small head of cabbage, chopped |
3 potatoes, peeled and large cubed |
1 (14 ounce) can chickpeas |
1 (14 ounce) can dark red kidney beans |
0.5 (8 ounce) bag frozen cut green beans (or fresh) |
0.5 (8 ounce) bag frozen cauliflower (or fresh) |
1 (15 ounce) can diced tomatoes (i don't use the juice, but you can) |
Directions:
1. Cook onions in olive oil til they start to turn clear.
2. Add garlic and cook til just before browning.
3. Add water and boullion cubes. Add cabbage and cook til it starts to wilt.
4. Add carrots, celery, potatoes, thyme and parsley and cook til just about tender.
5. Add remaining ingredients and cook for about 15-20 more minutes.
6. *Probably could use vegetable broth. I just had the boullion cubes so I used them.
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