The other night Brian was called back up to sour dough bread buying duty. With the nights getting chillier I have been craving soup and bread once again. I used to love my southwest soup but I wanted something a little bit cleaner... and vegan... and full of vegetables. I started off by sauteing an onion and then threw nearly every vegetable we had in the fridge into the pot. The resulting soup has a nice hint of heat from the salsa but it mild enough that even Kenley enjoyed it!
I added a cup of navy beans to the soup because they were in the fridge and needed to be used up but the soup will be great with or without them. The great thing about soup is you can throw random leftovers in and it will still taste delicious!
Vegetable Verde Soup
Ingredients:
- 1 onion, quartered and sliced
- 4 large carrots, sliced
- 4 stalks celery, sliced
- 1 zucchini, sliced
- 2 T coconut oil
- 4 whole garlic cloves, smashed (mine were on the smaller side)
- 1 cup corn
- 1 cup navy beans (optional)
- 2 cartons vegetable broth
- 1 jar salsa verde
- salt and pepper
Directions
- In a large pot over medium heat add coconut oil and onions. Cook until onions are soft and translucent.
- Add carrots, garlic, celery, and zucchini. Saute until just tender.
- Add broth, salsa, corn, and beans to the pot and bring soup to a boil.
- Reduce heat and simmer covered for 20-30 minutes.
- Add salt and pepper to taste and remove garlic cloves.
- Serve with crusty (sourdough) bread!
I am contemplating starting a sourdough starter and regularly making sourdough bread, does anyone know a good place for me to start?
2 comments:
I love your new layout! Haven't you posted this before?
I did but it was a link to the recipe on the other blog. I am just going to focus this blog on food more rather than having 2 different blogs.
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