I eat a lot of soup in the winter. It’s warm and filling and super easy to make healthy. Before I started cooking as much as I do now, Amy’s Organic Chunky Vegetable Soup was something I brought with me to work pretty regularly. But the reality is that this is so easy to make at home, that buying it isn’t really worth the extra cost. Plus, when I make it myself, I can use only the vegetables I like and exclude the ones I don’t like or don’t want.
This recipe is very flexible, however, and you can certainly add or remove vegetables as you see fit. Also, my version is not vegetarian, since I use chicken broth, but there’s no reason you can’t make it totally vegetarian (vegan, in fact), by swapping veggie broth for the chicken.
32 oz. stewed tomatoes
16 oz. chicken (or vegetable) stock
2 Tbsp. olive oil
1/2 large onion
3 large leeks
1 clove of garlic, minced
2-3 large carrots
1/2 lb. green beans
1 bell pepper (red, orange, or yellow preferred)
1 Tbsp. fresh thyme
1 Tbsp. dried tarragon
1 Tbsp. fresh parsley
1 bag baby spinach
Salt, to taste
Chop onion. In a 3 quart pot, heat olive oil over medium and add onions. Mix and allow to saute until translucent.
Meanwhile, chop the white part of the leeks and mince the garlic. When the onions start to become translucent, add the leeks and garlic, mix, and continue to cook over medium for another 5 minutes.
While the onions, leeks, and garlic are cooking, chop the carrots into bite sized pieces and cut the green beans into approximately one inch pieces.
Add the tomatoes, stock, carrots, and green beans to the pot and stir to mix. Turn heat up to medium-high. If the pot begins to boil, turn the heat down so it does maintains a simmer.
Core bell pepper and dice. When the green beans have just started to soften, add the pepper, thyme, and tarragon. Cook for another five minutes. Stir in parsley, then spinach, which will wilt in the hot broth. Salt to taste.