As we are getting back into the swing of things here in chilly Indiana, the family decided it was time for a big batch of our favorite veggie soup.
Truth be told, we take the Sandra Lee approach to this soup… a little semi homemade…
So I grabbed my favoritest new
soup everything pot and poured 32 oz of whole tomatoes in and heated them up…
Add 1 cup frozen yellow squash
1 sliced zucchini
Toss in 3 cloves garlic… don’t worry about chopping them up… we will take care of that in a second.
Now add in 3 chopped carrots
Now we are going to put a lid on it and cook until all the veggies are tender.
While that is cooking up, get your chop on…
Chop up 1 zucchini, 2 carrots, 3 celery ribs and 1/2 head of cabbage into bite size pieces.
Oh, and one onion…
Then rinse off about 2 cups of fresh spinach
By now, your veggies should be ready. So, grab a hand blender or pour your contents into a regular blender and make the veggies into a puree.
Now we have a base for our soup.
Now let’s add another jar of tomatoes (32 oz)
Add in your spinach
And your chopped veggies
2 Cups Broth
Add in 2 Cups frozen veggie soup mix
Add salt and pepper to taste…
Then add 1 t parsley, 1 t basil and 1 t thyme and an optional 1 t cumin.
Let that all simmer covered for 30-40 minutes.
While that is cooking, go ahead and chop up the rest of those veggies and toss them in the freezer.
Then uncover your pot and enjoy!
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- 2 32 oz Jars of Tomatoes
- 2 Small Zucchinis -Sliced (Divided)
- 5 Carrots- Chopped (Divided)
- 1 Cup Frozen Yellow Squash
- 3 Cloves Garlic
- 2 Cups Fresh Spinach
- 2 Cups Chicken Broth
- 2 Cups Frozen Veggie Soup Mix
- 1/2 Head of Cabbage- Chopped
- 3 Ribs of Celery- Chopped
- 1 Onion-Chopped
- Salt and Pepper to Taste
- 1 t Thyme
- 1 t Basil
- 1 t Parsley
- Optional: 1 t Cumin
- Heat 1 jar tomatoes, 1 zucchini, 3 chopped carrots, 3 cloves garlic and 1 cup yellow squash until the veggies soften.
- Puree heated veggies.
- Add remaining ingredients and simmer for an additional 30-40 minutes
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