mixed vegetable soup

2021-08-16

It has been a while since I last made a big pot of soup like this. When I still had a vegetable garden, it was a matter of use it or lose it. Now it is a matter of choosing to do this. And it was a good choice.

Calorie counters: this is NOT a low-calorie soup with everything that I put in it.
Everything you put in it must be counted, even if you only drink the broth.

INGREDIENTS

This is what you need for 10 qts. = 20+ servings:

  • 1/2 green cabbage, 1-2 lbs., quartered
  • roma tomatoes, 2 lbs.
  • 1 qt. canned tomatoes
    OR 1 can tomato paste
  • 3 turnips, medium, peeled
  • 1 large yellow onions, cut coarsely
  • 2-3 cups celery, chopped small
  • 4 large carrots, peeled, sliced
  • 4 smallish grey zucchinis, sliced
  • 2 cups Bob's Red Mill 'vegi soup mix'
  • 1 jalapeno pepper
  • S&P, seasoning
Pic1: mixed vegetable soup

Directions

2021-08-16

Pic2: cabbage, turnips, tomatoes, celery, onion
Pic3: carrots
Pic4: zucchinis

 

Pic5: stir
Pic6: Bob's Red Mill 'vegi soup mix'
Pic7: jalapeno pepper

 

Pic8: cover
Pic9: simmer
Pic10: served