This vegetable soup is one of my faves. I seriously love this soup. I make a double (bigbigbig) batch of it and freeze it in lunch-sized portions. We eat off of it for a really long time. And it’s uber easy!
Remember the folk tale Stone Soup? This is kinda like that. Except you don’t go borrowing from your neighbors. Well, you can if you want to but unless you promise them some of the yummy results that’s kind of mean. And you probably won’t want to share after this is all done. Yep – it’s that yummy!
It’s also a great way to get kids to eat their veggies – this soup is like the rainbow! All you homeschoolers with preschoolers? Work on colors while eating this soup and call it a school day! Kidding…sort of.
But, really, this soup is super versatile because you can really throw any vegetables in. I typically use whatever I have on hand, so every batch is different! (Oh, and if you are worried about the “homemade” chicken broth part in the recipe, don’t be. You can see how easy that is to make here.)
If I double this recipe, I usually get about 22 large servings of soup! This is one of two soups I rotate out. We eat soup twice a week for lunch, so this one batch lasts us almost six weeks. How’s that for easy?!
- 2 cups chopped onion
- 2 cups diced sweet potatoes
- 2 cups diced organic carrots
- 2 cups shredded red cabbage
- 4 14 oz. cans diced organic tomatoes
- 8 cups homemade broth
- 2 Tablespoons salt
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/2 cup quinoa, cooked
- Chop all veggies and add to a stock pot.
- Add diced tomatoes and broth.
- Add salt, pepper, thyme, basil and bay leaves.
- Bring to a boil; skim off any foam.
- Add quinoa.
- Cover and reduce heat to a simmer for four hours (stirring occasionally).
- Feel free to add in or switch out anything: add in ground beef, switch out sweet potatoes for organic potatoes, etc.! If you don't have enough broth, simply use filtered water for the missing amount!