This really grounding and healing soup is a loose recipe. It began as a way to use leftover vegetables in the fridge for dinner on Sundays. When I make it after shopping this is how I make it. My Family now requests this soup many days other than Sundays.
All veggies should be cut to fit inside of a spoon.
1Red Onion- one large, medium chopped
Celery- 5 stalks, finely chopped
Carrots- 3-4, peeled, chopped into small pieces about the size of a dime
Mushrooms- any kind, 2 cups of sliced (portabello, crimini, button, white all work)
Parsnips- 1, peeled, chopped into small pieces about the size of a dime
Potatoes- Russets 2 cubed
Cabbage- 2 cups, medium chopped
Green Beans- 1 C small chopped
Broccoli-1 C small chopped
Cannellini Beans-3 cans
Parsley- one large bunch chopped
Garlic-6 Cloves sliced
Oregano-2 TBS
Chili- powder 2 TBS
Olive Oil-4 TBS
Salt- tt
Pepper-tt
Liquid Aminos/ Soy Sauce-2 TBSP
Veggie stock-4 C + H2O
Tomatoes-2 C cherry tomatoes sliced
Start by adding the Olive oil and sweating the onion, cabbage ,mushrooms, celery, carrots and parsnips over medium heat. After about 5 min add all of the dry ingredients and incorporate. If it looks like it needs a little more oil add it now. After the onions have been caramelized and mushrooms cooked down start adding potatoes, beans and Garlic. Mix this around and then add all the liquid ingredients if not covered add more stock or water. Once potatoes are cooked add the green beans, broccoli, cherry tomatoes and fresh herbs. leave on low until everything looks cooked season with salt and pepper and enjoy!