The Seated Cook

Simple, healthy, vegetarian food

Mom’s Vegetable Soup

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W Veg Soup

This is my mom’s soup recipe that I finally started to make on my own a few years ago.  This soup is always something to look forward to when the weather turns cooler.  The soup might take less time if you cook the vegetables first, but I always follow the instructions in the email my mom sent me in the winter of 2010.


-1/2 an onion

-1-2 tablespoons of olive oil

-1 large can of crushed tomatoes

-celery (about 3 stalks)

-baby carrots (about 20)

-1 bell pepper

-1 zucchini

-1 can of beans (cannellini or chickpeas)

-1 serving of pasta

-kale (or other hearty green, optional, stems removed)

-salt, pepper, and crushed red pepper flakes, to taste

(6-8 bowls)

Heat the olive oil in a large pot and add the onions, sautéing until the onions soften.  Then add a large can of crushed tomatoes, diced celery, diced baby carrots, diced pepper, and diced zucchini.  Add water to the pot so that it is about ¾ full, bring to a boil, and then let it simmer for about an hour, uncovered (you can use less water if you want to make it more like a vegetable stew).  Then add a can of rinsed & drained beans, and 1 serving of any kind of pasta (I usually use orzo).  Add salt and pepper to taste (and crushed red pepper flakes if you want a little heat).   The most recent time I made the soup, I added some chopped kale into the pot at this point.   Let the soup simmer for another 30 minutes.

Tastes great with some grated cheese thrown in!



Author: theseatedcook

I enjoy cooking simple, healthy, vegetarian meals.

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