#header-inner {background-position: center !important; width: 100% !important;}

Thursday, November 19, 2009

Very Veggie Soup

This is my 100th post, I can't believe it! I started this blog at the end of August for a couple of reasons...to share recipes with friends & family and to give me a new hobby while I was injured and unable to run. Since then, I have come to really love blogging. There are plenty of fancier blogs out there with more beautiful picture and better descriptions, but I'm thankful for those of you that stop by to read :) This blog has kept me creative in the kitchen and it even has me shopping amazon.com for fancier cameras! Here's to the next 100 posts...

As you've noticed, we've been making a lot of soups lately as the weather gets colder. This vegetable soup was one of those "throw whatever you have in the fridge" soups and it turned out AWESOME! It made enough for us to eat it for dinner a couple of nights and it was hearty, thanks to the bulk of the vegetables, but still really healthy. We ate this with amazing homemade bread that will be posted tomorrow!

Very Veggie Soup

*note--measurements are an estimate as we literally threw whatever we had in there. this soup can easily be modified based on what you have on hand and how big a pot of soup you want to make!

~6 cups chicken broth
~2 large carrots, chopped
~2-3 stalks celery, chopped
~1/2 onion, chopped
~1 zucchini, chopped
~3 medium sized red potatoes, chopped
~2 cups bean sprouts
~5-6 cups fresh spinach leaves
~1/4 cup cilantro, chopped
-salt, pepper, garlic powder, to taste

1. Chop all of the veggies into bite-sized pieces.
2. Heat broth in a large stockpot over medium to high heat. Add potatoes.
3. After 5-10 minutes, add remaining vegetables (except spinach) & cilantro.
4. Season with salt, pepper, and garlic powder.
5. Cover pot and continue to heat for approximately 20-30 minutes or until vegetables are soft.
6. Stir in spinach until wilted.
7. Ladle into bowls and enjoy!