Meatless Monday #29

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!