Red Barn Cafe-

Life is hectic - Savor every Bite!

Saturday, October 26, 2013

SO Good Veggie Soup

I made this on a Saturday and luckily it makes enough for quite a few lunches. To make it Paleo- omit the beans. Good stuff for cold and flu season, too.


1 carton Rachel Ray's Vegetable stock
1 medium onion, chopped
1/2 head cabbage, chopped
3 carrots, chopped
3 parsnips, chopped
1 sweet potato, peeled and chopped into small chunks, about 1 inch
1/2 tsp each- coriander, lemon pepper, dill, smoked paprika, and flakes
2 cloves garlic, minced
1-1 inch piece of ginger, peeled and grated
1 can cannelinni beans, rinsed and drained
1 can cherry tomatoes with juice (or use a can of diced tomatoes)
3 stalks celery, chopped
1 tbsp. olive oil
1/2 tsp salt
1 tsp black pepper

in a Dutch Oven heat the olive and saute the onions, carrots, parsnips and sweet potatoes until soft, about 5-7 min. Add in cabbage, spices  and garlic, stir and saute another 5 min. Add tomatoes and broth, salt, pepper. Bring to a boil and lower to simmer for 40-50 min, until veggies are all soft. Add in cannellini beans and simmer another 30 min.

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