Shannon’s Veggie Soup
If you wish, you can add any type of meat, cooked beans, brown rice, barley, or whole wheat pasta. Cook those separately and do not add to all the soup or it will soak up all your broth. Parmesan Cheese on top is great also. * I use a food processor to chop all the veggies !
1 Tbsp. Olive Oil
5 lb. bag of carrots (or less)
1 yellow onion (diced)
1 head of celery
2-5 Zucchini’s keep onion, carrots
12 mushrooms and celery separate.
1-2 cans of tomato paste
1 can of diced tomatoes (do not drain)
2 cans of green beans
1-3 Bouillon cubes (veggie, chick or beef) this is the only salt
**Option, use carrot and celery Juice to help with the broth flavor (juice your own or buy it)
In large stock pot or really big soup pot add the oil and let it get hot. Then add onions to brown them. Add carrots and celery and stir for a few minutes. Add your carrot and celery juice here. Then add all remaining veggies and enough Water to cover all of it. Add cans of tomato paste, diced tomatoes and bouillon cubes. Stir to help the paste separate. Simmer on Med-high heat for about 20 min. or until veggies are done. Add spices as you wish.
Spices and Herbs (fresh or dried) :3 Tbsp of basil, 2 Tbsp of Parsley, Lots of Garlic, black pepper, Spike (32 herb seasoning sold at most health food stores-comes salt free too), lemon pepper.