Hubby with cold+
Fridge full of veggies+
Fresh beans from neighbor=
So now that we’ve figured out that equation, here’s what I am eating for lunch today:
Here are the veggies to chop:
Watch it simmer in the pot:
I am enjoying a bowl of it while my baby naps!
The best part about this soup is that it is easy adaptable. You can add whatever veggies you have on hand.
Enjoy with a crusty piece of bread! And know that you knocked down a HUGE chunk of your vegetable requirement for the day!
Summer Vegetable Soup
-1 large onion chopped
-1 14.5 oz can diced tomatoes
-32 oz. container chicken stock
-3 zucchini chopped
-1 1/2 cup shredded carrots (that’s what I had on hand- you can chop up like 2 carrots or so)
-1 16oz. can cannellini beans
-1 cup chopped green beans
-3 large cloves garlic smashed
-1/2 cup macaroni (short elbows)
-1 tablespoon olive oil
-1 tablespoon curry powder
-1 dash of cayenne pepper
-salt & pepper to taste
-a quick glug of red wine vinegar
Saute onion & garlic in the olive oil in a large soup pot until translucent on medium high heat. Add chicken stock, curry powder & cayenne pepper. Add vegetables and bring to a boil. Add macaroni and continue to simmer for about 10 minutes. Add beans. If the soup looks too thick- with not enough broth, add a bit of water to thin it out. Taste to see if it needs salt & pepper. 5 minutes before you are done, add that glug of the red wine vinegar. It will add a nice little tang to the soup. The whole process should take less than 40 mins.