From our very own Laura Kraus! M.S. RDN.
Easy Vegetable Soup
I wanted to share with you a quick, healthy and nourishing vegetable soup that I whipped up the other night to use up some ingredients in my fridge. Soups are great winter foods, not only do they warm us on cold nights, but the broth can be immune boosting, depending on what ingredients you add, which is a plus during cold and flu season! This soup is very versatile and you can swap out ingredients depending on what you have on hand or what you are craving.
2 tablespoons olive oil
1 cup onions, diced
5-6 cloves garlic, crushed
3-4 medium carrots, cut into ¼ inch rounds
2 stalks celery, chopped
½ large turnip, diced
1 cup daikon radish, chopped
1 28 oz can diced fire roasted tomatoes with juices (I like Muir Glen)
6 cups filtered water or broth
4 cups beans of choice (I used a combination of pinto beans, red beans and garbanzo beans)
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
3 cups leafy greens (I used beet greens)
Salt to taste
Heat the oil on medium in an 8 quart stock pot. Add the onions and cook until translucent, about 10 minutes. Add the garlic and stir until fragrant. Add the carrots, celery, turnip and daikon and cook for another 5 minutes. Add the tomatoes, water and beans and bring to a boil, then lower to a simmer. Simmer for about 30-45 minutes or until the vegetables are tender. Add the spices. Add the greens closer to the end of cooking time and cook until bright green. You may have to cook tougher greens like kale or collards for longer.