Lets face it, it's cold out and someone will get sick or get the winter blues. So here's a tip to be prepared. Spend just 1 hour making a large pot of vegetable soup (yup just like the one in the can). Portion them into freezer containers and pop them in the freezer for a much needed later date. This has saved my butt so many times! Here's my simple Winter Vegetable Soup Recipe.
- 2 T Oil (Grape Seed, Avocado, Sunflower, Coconut)
- 1 Onion (Medium Diced)
- 3 Stalks of Celery (medium diced)
- 4 Carrots (Peeled and diced-medium)
- 4-5 Garlic Cloves (Minced)
- 2-3 Large Potatoes (Peeled and Diced)
- 1 Butternut Squash (Peeled, seeds removed and Diced) Can use a small pumpkin instead.
- 1- 28 Ounce of San Marzano "Crushed or Diced Tomatoes" in Carton (yes you can use a can but I try to stay away from canned products as much as possible)
- 6-8 C Water (Filtered)
- 2-3 T Better Than Bouillon (Vegetable or NO CHICKEN Broth) https://www.amazon.com/Better-Than-Bouillon-Chicken-Certified/dp/B000N7YKQK?th=1
- 1 C Frozen cut Green Beans
- 1 C Frozen Green Peas
- 1T Italian Seasoning (Dried)
- 2 Bay Leaves
- 1/2 Bunch Italian Parsley (Rough Chopped)
- Pinch of Red Pepper Flakes
- Salt and Black Pepper TT
Heat oil in a large pot on high heat.
Add Onion, carrots and celery (This mix in french cooking is called a MIrepoix). Sauce for 5 minutes to get slightly translucent and golden edges on the vegetables. Add garlic and sauce for 30 seconds. Add Butternut Squash, potatoes, carton of crushed tomatoes, water, bouillon paste bay leaves and Italian seasoning. Allow Soup to come to a boil and cook for 10 minutes. Allow the harder root vegetable to slightly soften. Now you can add your frozen peas and corn. Cook for an additional 5 minutes add Salt and both Peppers and fresh parsley. Check seasoning, allow soup too cool completely before placing in containers. Label and Date. Freeze.