This here is a perfect chilly football Sunday meal because you can prep it and let is sit on the stove or in a Crockpot cooking while you're watching football, or doing other things like I usually am.
Last weekend Eric and I decided to try our hand at homemade bread and thought vegetable soup would go perfectly with it. We made a whole wheat bread using the recipe that can be found here with the only change being we used whole wheat flour instead of white.
&& here is what we did for our vegetable soup. I had found a recipe online but never ended up using it because: 1. it had meat, 2. it didn't seem to have many actual vegetable ingredients, 3. we decided to just add whatever fresh ingredients we got from the farmers market.
Vegetable Soup
Ingredients:
1 box veggie broth
3 diced tomatoes
2 diced carrots
5 - 6 redskin potatoes
1 cup frozen corn
1 cup frozen peas
1 can lima beans
4 stalks celery diced
1 sliced onion
2 cloves garlic
salt & pepper to taste
Saute garlic, onion, celery, carrots in coconut oil to soften. Add vegetable broth and other ingredients. Cook on low for 2 hours or until ready to serve.
This is seriously the best soup we have made to date. It's so rich in flavors and loaded with goodies. It even makes excellent leftovers. As you can see in the above picture we made a ton, so we were eating it for quite awhile. I even took some over to my parents when Eric was out of town and had dinner with them. They loved it as well, of course!
Last weekend Eric and I decided to try our hand at homemade bread and thought vegetable soup would go perfectly with it. We made a whole wheat bread using the recipe that can be found here with the only change being we used whole wheat flour instead of white.
&& here is what we did for our vegetable soup. I had found a recipe online but never ended up using it because: 1. it had meat, 2. it didn't seem to have many actual vegetable ingredients, 3. we decided to just add whatever fresh ingredients we got from the farmers market.
Vegetable Soup
Ingredients:
1 box veggie broth
3 diced tomatoes
2 diced carrots
5 - 6 redskin potatoes
1 cup frozen corn
1 cup frozen peas
1 can lima beans
4 stalks celery diced
1 sliced onion
2 cloves garlic
salt & pepper to taste
Saute garlic, onion, celery, carrots in coconut oil to soften. Add vegetable broth and other ingredients. Cook on low for 2 hours or until ready to serve.
This is seriously the best soup we have made to date. It's so rich in flavors and loaded with goodies. It even makes excellent leftovers. As you can see in the above picture we made a ton, so we were eating it for quite awhile. I even took some over to my parents when Eric was out of town and had dinner with them. They loved it as well, of course!
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