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After 4 days in New Orleans, I'm in need of some serious vegetable intake. This versatile veggie soup will be the perfect thing to help me reverse the damage done by beignets, king cake, and hurricanes!
I named it Veggie Veggie Soup because that's what's in it -- veggies and more veggies! You can see my ingredient list below, but feel free to add your favorites or whatever you have on hand. You really can't mess this up. Fresh, frozen, canned, whatever, just throw them all in and enjoy!
Veggie Veggie Soup
Makes: 16 cups
1 Tbsp olive oil
4 cloves of garlic, minced
1 yellow onion
1/2 head of green cabbage, chopped
1 48 oz box of chicken broth
2 sweet potatoes, cut into 1/2 inch cubes
28 oz crushed tomatoes
28 oz petite diced tomatoes
16 oz frozen white corn
16 oz frozen peas & carrots blend
1/2 can water
1 Tbsp poultry seasoning
1 Tbsp chili powder
salt and pepper to taste
Heat a large soup pot over medium/high heat. Add olive oil, then saute garlic, onions, and cabbage until onions and cabbage start to brown. Add in the chicken broth, sweet potatoes, and crushed and diced tomatoes and 1/2 can of water (filling one of the tomato cans half way).
TIP: Use vegetable broth to make this vegan/vegetarian friendly.
Season with poultry seasoning and chili powder. Bring soup to a boil and allow to cook for 5 minutes or so to give the potatoes a head start.
TIP: Add some hot sauce, cayenne pepper, or red pepper flakes to spice things up.
Add the frozen corn, peas, and carrots (these take less time to cook than the sweet potatoes). Keep at a low boil for about 15-20 minutes or until the sweet potatoes and other veggies are tender.
Serve with some crackers or a crusty piece of bread.