Vegetable Soup
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Ingredients
1 TBSP oil
½ onion sliced
½ 48-ounce can compliant tomato juice
10 green beans
1 clove garlic
½ cup frozen peas
1 sweet red pepper, deseeded, ribs removed, cut into 6 pieces
⅓ cauliflower broken into florets
1 cup of chicken or beef stock (see Related Recipes)
salt and pepper to taste
1 cups water
1 TBSP (15 ml) oil
½ onion sliced
710 ml compliant tomato juice
10 green beans
1 clove garlic
70 grams frozen peas
1 sweet red pepper, deseeded, ribs removed, cut into 6 pieces
⅓ cauliflower broken into florets
236 ml chicken or beef stock (see Related Recipes)
salt and pepper to taste
236 ml water
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Instructions
- In a large pot, brown onions in oil.
- Add juice and other ingredients and simmer 90 minutes.
- Taste and add more water if desired.
- The soup can be puréed or served as a broth with all the nice veggies in it.
- Break up the cauliflower with fork.
Nutritional Info
Storage
Notes
Until SCD, soup used to mean a red and white tin and a can opener. Then I learned that the magic my mom and granny wrought in big pots was no mystery and very simple.
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