Hearty Vegetable Soup

I love Soup! It warms me up on a cold day; I can eat it when I’m hungry without feeling guilty about calories; and it’s quick and easy to make!

The ultimate comfort food in the winter is a hot bowl of soup. In the beginning of the week I usually make a huge pot of it. Soup never gets boring, because there are so many different recipes, ranging from, vegetable, meat, fish and chicken soups.

It’s also healthy and low in calorie (obviously depending on how you make it). During the day I’m constantly hungry, so instead of munching on junk I just pour myself a bowl and it fills me up.

I don’t really have an exact recipe for any of my soups. I just use whatever ingredients I have in the fridge/pantry.

I like to get creative with what I throw together. I’m always looking for new kosher products. I found this harvest grain blend at Trader Joes that I love. It has Couscous, Orzo, Baby garbanzo, and Red Quinoa. I often use it in soups, but it also tastes delicious as a side dish.

Choose what vegetables you wants to put in the soup.

Chop all the vegetables. I always use a mandolin. It goes faster and all the veggies are perfectly cut.

Add water, and vegetable or chicken soup mix, bring to a boil.

When soup is fully cooked, add fresh herbs. Discard before serving.

In a separate pot bring a pot of water and a little oil to a boil.

Boil for 10-12 min and drain.

Do not mix grains into soup, they will absorb too much liquid and become soggy.

Before serving spoon grains into soup and serve!

Hearty Vegetable Soup

Ingredients

• 1 leek

• 3-4 minced garlic cloves

• 4-5 mushrooms

• 3 tbsp oil

• 1 sweet potato

• 1/2 acorn squash

• 1 cup carrots

• 3 stalks celery

• 3 med sized red skin potatoes (do not use high starch potatoes, they will not hold in soup)

• 1 zucchini

• 1 yellow squash

• 8 cups water

• 3 full tbsp vegetable or chicken soup mix

• Bunch of Dill, parsley, and cilantro

Instructions

1. Chop up leeks, and mushrooms.

2. Saute Leaks, Mushrooms, garlic and 2 tbsp oil untill leaks are translucent about 3-5 min.

3. Chop up all the vegetables.

4. Add vegetables, water, and soup mix to the pot. Bring to a boil for 20 min. Lower to medium and cook for another 25 min.

5. When soup is done add the fresh herbs, discard before serving.

6. While soup is boiling, bring another pot with water and 1 tbsp oil to a boil

7. Add grain mixture and cook for 10-12 min. Drain and set aside

8. Spoon grain mixture into soup bowls before serving.