Veggie Patch Soup

  • 32oz Whole Foods 365 Organic Vegetable Broth
  • 1 cube Rapunzel Vegan Vegetable Bouillon
  • 3 cups water
  • 2 stalks Celery
  • 4 medium Potatoes (peeled)
  • 6oz fresh Baby Carrots
  • 40z summer squash (sliced)
  • 1 oz Onions (diced)
  • 8oz can of whole sliced Mushrooms (I used the brand Giorgio)
  • 15oz can of whole spears Baby Corn on the Cob (sliced; I used the brand Reese)
  • 14.5 can of Stewed Tomotoes (I used the brand Del Monte)
  • 6 cloves of Garlic (diced)
  • Dash of Basil Leaves
  • Dash of Oregano
  • Dash of Cayenne Pepper (optional)

While most people choose between broth/stock or bouillon, I lack forethought and had to used both. I also tend to use the liquids from the canned vegetables. You don’t have to. If you want to use fresh, even better. For sure though, toss the hardest vegetables, like you carrots and potatoes, into the pot first. This will give them the maximum time to soak in the liquids and soften. I kept my burner on medium and it took about 30 minutes to get the vegetables tender. This is just a really simple comfort food that can be whipped up with whatever veggies you’ve got on hand; I’m just here to implant the idea in your head.

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One thought on “Veggie Patch Soup

  1. Yum! I’m also glad to see you didn’t skin the squash, the skin has a lot of good nutrients in it. I may have to make some soup this week now that I’m looking at this 🙂

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