vegetable soup

{{ vegetable soup }}

i love this + my family loves it = it’s a keeper.

Found this recipe in one of my favorite cookbooks { from the kitchen of Two Sisters }
Made it.  Loved it.  And wanted to share it.


¼ cup olive oil
2 cups yellow onion — chopped
4 garlic cloves — minced
8 cups vegetable stock  { 8 cups = 64 oz. } *
1 (28-ounce) can diced, peeled tomatoes { my favorite:  Muir Glen fire-roasted diced tomatoes}
1 ½ cups potatoes — unpeeled and cubed
1 cup carrots — sliced
1 cup celery — chopped
1 tablespoon sea salt
½ teaspoon ground pepper
3 cups fresh spinach — chopped { optional }
1/8 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
4 teaspoons Bragg Liquid Amino


Saute onions and garlic in oil until tender.

Add the vegetable stock, tomatoes, potatoes, carrots, celery, salt, pepper, and cayenne.

Bring to a boil.

Reduce heat, cover, and simmer for about 20 minutes or until the potatoes are tender.

Stir in remaining ingredients.

Cook until thoroughly heated.


Serves 6-8

* I like Imagine Organic Vegetable Broth.
* you could also add in some organic frozen peas, corn and/or  green beans.


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One thought on “vegetable soup

  1. Yum I love veggie soup but didn’t have a good recipe. I’ll have to try this out!

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