Rainbow Vegetable Soup Recipe
Nothing warms the heart & soul quite like a hot bowl of soup.
Nothing warms the heart & soul quite like a hot bowl of soup. My favorite go-to is my Rainbow Vegetable Soup. As the name implies, it’s loaded with fresh organic veggies making this jam packed with antioxidants & vitamins.
This is great for a cold day or if you work in a very air conditioned business in the summer time. I like this recipe for batch cooking, making multiple portions that you can freeze for future consumption.
Having a freezer full of healthy home cooked meals makes our busy lives a lot easier saving time in the kitchen and allows us to use up all of our veggies. Nothing worse then realizing your beautiful greens have gone bad and now have to be thrown away.
1. CHOP UP SOME VEGGIES
Onions
Garlic
Red peppers
Hot peppers (any variety works depending on your spice preference)
Carrots
Celery
Mushrooms
1 Russet Potato
1 Sweet Potato
Zucchini
Yellow squash
Fresh greens of any variety
Cabbage
2. SAUTÈ YOUR CHOPPED VEGGIES IN A LITTLE VEGETABLE BROTH THEN ADD THE FOLLOWING:
SEASONING
Tsp Oregano
Tsp Marjoram
Tsp Paprika (for color)
Pepper to taste
Any variety of Italian seasons work great
Cayenne (for you spice lovers)
3. Add all veggies & about 8 cups of veggie broth or water depending on how much liquid you want.
4. Simmer until all veggies are fork tender.
5. Guaranteed you feel completely satiated.
