Sometimes, most times...I just want some veggies. I mean, I have the occasional "give me Swedish fish, lots of Swedish fish" phases and I'll always breathe chocolate...but, you know. Can't be eatin' Swedish fish all damn day... Well, I had a serious need for vegetables the other day. Any vegetable. All vegetables. Nay, the healthiest vegetables! It was time to make one badass veggie soup. I was crazed. Maybe it was the -10 F weather, maybe it was my excessive consumption of the "healthy" chips I ate, maybe it was my lack of exercise last week. Whatever it was, I needed some nutrients runnin' through my veins. I needed to recharge. Okay, I think you got the picture.
Well, this is how I came upon my Super Vegetable Soup. No fluff veggies like carrots and celery. No, Sir! Don't be bringing those weak-ass veggies all up in my soup! Only serious veggies need apply. Red cabbage, broccoli, sweet potato, kidney beans, mushrooms, etc. This soup is so BA that I had also bought beets, kale, and red bell peppers...all which didn't make it into the soup...because the pot ran out of room!
This soup is extraordinarily easy and it makes enough for a crowd. Feel free to add in whatever other vegetables you desire and/or remove the ones you don't like. Freeze what you don't eat or just cut the recipe in half. Make this stew work for you!
Super Vegetable Stew
Inspired by The Model Foodie
Serves 12
- 1 Tbsp. olive oil
- 1 tsp. turmeric
- 1 tsp. Italian seasoning
- 1/4 tsp. black pepper
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 64 oz. bottle of low-sodium V8 juice
- 1/2 medium red cabbage, chopped
- 1 medium sweet potato, diced
- 1 head of broccoli florets, chopped
- 1 medium yellow summer squash, chopped
- 8 oz. baby button mushrooms
- 4 vine-ripened tomatoes, diced
- 1 15 oz. can of kidney beans, drained and rinsed
- nutritional yeast, for topping
In a very large soup pot, heat the oil over medium-low heat. Add the turmeric, Italian seasoning and black pepper and saute for about 30 seconds.
Add in the onion and garlic and saute for about 5 minutes, or until the garlic becomes fragrant and the onion begins to turn translucent.
Now, add in the V8 juice and all the remaining ingredients except for the nutritional yeast. Cover and allow to simmer for about 30 minutes, or until the sweet potato is fork tender.
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Serve hot and topped with cheesy nutritional yeast!
I can't be helped...Classical Christmas Music – O, Christmas Tree
Also, here's me trying to coax a stray dog into our home. I shall call him Bos. You know, from Bos primigenius...a.k.a. cow. He looks like a cow. Doesn't he?!
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