Tuesday, March 20, 2012

“My” Vegetable Soup

I love soup.  I eat soup for lunch every day.  A couple of years ago I decided I needed to lose weight and I lost 55 pounds and I’ve kept it off and I credit this in large part to my eating soup.  Every day.  There are so many flavor and texture combinations, I never get bored.  One thing I struggled with though was that I could never find a vegetable soup that met my expectations.  And then last fall I realized I could just create my own.  So I looked at many, many veggie soup recipes and picked the base recipe I thought sounded good.  Then I just added the veggies I like.  Since it was fall, I added vegetables like cabbage, turnips, and mushrooms.  It was delicious!
So, now it’s March and I finally had some time to cook and I wanted my veggie soup.  But I wanted more seasonal ingredients.  So this time I used kale, broccoli, and red onion.  And again, I loved it.  Now I’m super excited to make it later in April with asparagus, spinach, artichokes, and peas.

Here is the recipe I most recently used...

Makes roughly 6 servings (10-12 oz each)
  • 2 Tbsp Extra Virgin Olive Oil
  • 3 Tbsp Unsalted Butter
  • 1 Red Onion, diced
  • 3 stalks Celery, diced
  • 3 Carrots, diced
  • 1-2 heads Broccoli, cut into florets
  • 3 Yukon Gold Potatoes, peeled and diced
  • 1 head Kale, washed well and chopped
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Salt
  • 1/4 tsp Celery Salt
  • 1 can Diced Tomatoes
  • 1 quart Low Sodium Chicken Broth (I like thick soup, you may want to add more broth)
  • 2 Tbsp Fresh Thyme, chopped
  • 2 Tbsp Fresh Oregano, chopped
  • 3 Fresh Bay Leaves

Heat oil and butter in stock pot on med high heat
Add onion and cook for 2 minutes, Then add celery and carrots, cook another 2-3 minutes, stirring to coat with oil and butter
Add broccoli and potatoes, stir to combine and cook another 2-3 minutes. Add kale, stir and cook for 2 mins
Add salts, tomatoes and broth, bring back to boil and boil for a couple of mins
Turn down to simmer, simmer for about 10 mins and then add herbs
Cook for another 20 mins until all veggies are tender

If you’re watching your salt intake, you could easily take out the extra salt, I just like the flavors.
Also, you could easily add some chicken to this for some added protein

[Nutrition: Calories - 256; Fat - 11g; Sodium - 352g; Carbs - 35; Protein - 7.4g]

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