During the winter months, I love having soup for lunch.  I’ve been making this veggie soup for years.  There is no real recipe and it’s a little different every time I make it.  Keep that in mind as I try to put ingredients and amounts in writing!

Things you’ll need:

Small Onion

Garlic clove minced

28 oz can of crushed or diced tomatoes (a good brand like San Marzano)

Vegetable Broth – I make it by using 4 cups of boiling water mixed with 1TB ‘Better Than Bouillon’ vegetable base

Bay leaf, Salt, Pepper, Italian Seasoning, dash of sugar, dash of Tabasco, and any other herbs you like

Frozen vegetables – they make some that say for soup but any combo of peas/carrots/green beans/corn would work

Shredded cabbage – or if you’d like frozen chopped spinach that is good too

1/4 c or less than of brown rice – the rice will get bigger so don’t put in very much

What you’ll do:

In a large pot, put in a TB of olive oil and let it get warm

Toss in the onions (and celery if you have it) and cook until they are soft and translucent

Add in the minced garlic and stir for 30 seconds

 

Pour in the veggie broth and can of tomatoes

Add in all the spices

Dump in the vegetables to where it looks like the right amount with the liquid

Add in the cabbage or spinach

Add in the brown rice.

Bring it to a boil and then cut it down to low and leave it until it’s done to your taste (maybe an hour or so)

If you don’t want to eat it all within a few days, it freezes very well!  Enjoy!