Minestrone Soup


Using frozen, pre-chopped vegetables makes this soup super-easy to prepare.  If you prefer, fresh vegetables can be used instead.

6 cups vegetable broth or water

12 oz. bag frozen chopped onions

28 oz. can chopped tomatoes

1 lb. bag frozen sliced, or diced, carrots

1 lb. bag frozen sliced zucchini

1 lb. bag frozen cut green beans

14 oz. can kidney, cannellini, or navy beans, drained and rinsed

3 med. potatoes, peeled and cubed

2 tsp. garlic powder

1 tsp. dried basil

½ tsp. dried oregano

¼ cup nutritional yeast (optional, gives a cheesy flavor)

3 Tbs. soy sauce (optional) or salt to taste

Black pepper, to taste

1.         Preheat a dry large stockpot over medium heat.  Add frozen chopped onions to pot and cook, stirring, until onions are soft and beginning to turn golden, adding a couple of tablespoons of water at a time if necessary to prevent onions from sticking.

2.         Add all remaining ingredients and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 45 minutes.  Adjust seasonings to taste.  If soup becomes too thick, simply add additional broth or water.

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