Recipe :: Vegetarian Minestrone Soup

Our whole family managed to catch the flu that’s going around the past few weeks.  My husband’s doctor told him they are seeing record numbers in just Orange County alone this month!  I can tell you it has been a tough week of high fevers and aches and pains.  But now that we are on the other end of it, I wanted to make some healthy soup to help us get back on our feet.

This Vegetable Soup recipe is really easy and one that will take you about 10 minutes to put together.  You can freeze leftovers to have on those nights you don’t have time to cook as it freezes well.  Add a fresh baguette and you are set!  Enjoy!

You will need:

Precut package of celery, carrots and onions.  If you prefer to cut them yourself I would dice two carrots, two celery stalks and half an onion

one orange pepper

half yellow pepper

1 28 oz can organic diced tomatoes

1 can garbanzo beans

1 can kidney beans

1/4 cup olive oil

1/4 soy sauce

couple squirts of Bragg’s Liquid Aminos Seasonings (this is a great seasoning to have on hand – lots of good stuff in here for you!).

1 to 2 Tbs of Italian Seasoning

1/2 box of organic vegetable broth

4 cups water

optional: elbow noodles (can be added dry or cooked – just be sure they are cooked before serving)

In a large pan, saute the celery, carrots and onion in the olive oil.  After a few minutes add the peppers.  Toss in the Italian seasoning. Add in the drained and rinsed kidney and garbanzo beans, can of tomatoes, soy sauce, dashes of salt and pepper, and about 1 tsp of Bragg’s Liquid Seasoning.

Add water and vegetable broth.  Bring to a boil.  If you would like to include the elbow noodles add now.  Once the soup comes to a boil turn down to simmer for about 20-30 minutes.  Serve with a hot baguette and a little shaved parmesan and you are set!  Enjoy!