Simple Vegetable Soup

I feel almost bad posting this recipe. It’s just so easy. And I always get rave reviews so with tomorrow being the Friday Soup Supper at my church – it’s more or less a tradition during Lent, this is sure to be a crowd pleaser. (And if people don’t like healthy food, I won’t complain – I’ll be set with leftovers for quite a few days!) But back to the rules of Friday Soup Suppers:

  • No meat products, whatsoever.
  • No meat products, whatsoever.
  • No meat products, whatsoever…. minus fish and shellfish.
  • It must be soup.

Following? K. Good. The rules are simple… thankfully. I wanted to sneak in some bacon fat… but didn’t want to risk it. And, I really wanted something I could eat for a change. (It’s not usual that I get to eat at a church gathering.) So, rather than buy something pre-made from the store as was suggested (ew! Why would I do that to people?!?!?), I decided to toss some veggies together with a few spices and call it good.

Literally.

That’s all I did.

Oh, and I tossed in some red pepper flakes? Why? Because I can. And I like to keep people on their toes.

Note: I HATE cutting up veggies for soup. A few years ago, I bought a veggie cuber thingy. I use it so so so much in the summer when I’m making cucumber and tomato salads or have a bunch of onions to quickly cut or… am making veggie soup. It’s somewhat of a pain to clean as the blades are super sharp. (I’ve been known to kill my finger a few times on it.) But after a while, I’ve learned a technique that works for me. Anyway, it’s not one of my favorite gadgets but for stuff like this, I highly recommend it (especially if you have a BB&B 20% coupon).

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Simple Vegetable Soup

  • 2 tbsp extra virgin olive oil
  • ½ onion, minced
  • 3 cloves garlic, minced
  • 2 organic zucchini, cubed
  • 1 head cauliflower, chopped 
  • 3 carrots, cubed
  • 2 28-oz organic crushed tomatoes in BPA-free cans
  • 4 qt water
  • 1 tbsp all-purpose seasoning (salt and MSG-free, I use the Oregon Spice Blend, bought at Bob’s Red Mill Store in Milwaukie, the blend in the bulk organic spice section at Fred Meyer’s/Kroger’s or the organic blend from Costco)
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ tsp red pepper flakes
  1. In a medium sized stock pot, saute onions in EVOO over medium heat until translucent.
  2. Add garlic and continue to saute for another minute.
  3. Toss in carrots and cauliflower and sautee until tender. Add zucchini and stir. Let sit for another three to four minutes.
  4. Add tomatoes (and all of their juice!) and water. Stir and add spices.
  5. Simmer over medium-low for half an hour, or until veggies are cooked. Salt and pepper to taste. Serve immediately.