Homemade Vegetable Soup #3
The temperatures have begun to drop, and the feel of fall is in the air. During the cooler months, I tend to eat more chili and soups. Making soup is a good way to avoid throwing away vegetables that, otherwise, may go to waste. I prefer using fresh vegetables, but I often add in canned or frozen vegetables. This weekend, the weather has been perfect for enjoying a bowl of soup. Below is a simple recipe that I used. It can be tweaked to fit your taste buds.
Blend carrots, tomatoes and sweet red peppers with a couple of cloves of garlic to make the base. If you do not have carrots and tomatoes, use canned tomatoes or tomato sauce. Pour the tomato base into a stockpot and heat. Chop celery and red cabbage. Add it to the pot. Season to taste, and allow the cabbage, celery, and tomato sauce to simmer. Drain and rinse a can of black beans and a can of mixed vegetables. After the cabbage and celery have slow-cooked for about half an hour, add the beans and mixed vegetables. Simmer for another half hour, and enjoy a bowl of homemade vegetable soup!
I don't always add these vegetables. These are the vegetables I had in the pantry and in the refrigerator. Use whatever you have on hand. If I'm not making a vegetarian soup, I simply add in chicken or beef.
For other easy vegetarian soup recipes, click on the Meatless Monday tab!