lunches this week – veggie-packed vegetable soup

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Have I mentioned how much I love vegetables? I mean,  I really love vegetables.  Not only are they good for you,  they taste good.  I love the texture of broccoli and cauliflower.  The crunchiness of carrots, the tanginess of the tomatoes.  My mouth is watering just thinking about lunch tomorrow. wpid-20151004_155814-1.jpg

This recipe is from the garden grazer; which is the site that gave me the ultimate greek salad,  which, hands down, is my favorite salad EVER.  I’ve adapted this vegetable soup slightly, basically packed in more vegetables!

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Slightly adapted from http://www.thegardengrazer.com

Ingredients:

  • 1 onion, diced
  • 3 carrots, diced
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 zucchini, chopped
  • 2 cups broccoli, coursely chopped into bite size pieces
  • 2 cups cauliflower, coarsely chopped into bite size pieces
  • 1 1/2 cups mushrooms,  sliced thick
  • 1 1/2 cups cut green beans (frozen)
  • 1 1/2 cups peas  (frozen)
  • 1 1/2 cups corn (frozen)
  • Large handful baby spinach
  • 15 oz can diced tomatoes
  • 8 cups vegetable broth
  • Kosher salt,  to taste

Instructions:

  1.  In large stockpot over medium heat, saute onion for 5-7 minutes.  Add garlic and cook for 30 seconds.
  2. Add broth, tomatoes with juice,  and all the vegetables (except spinach).
  3. Increase heat and bring to a boil.
  4. Reduce heat,  cover and simmer for 20-30 minutes or until veggies are at desired tenderness.
  5. Stir in spinach and salt to taste.
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