Veggy Soup

I started off the day thinking that it is time to make some soup!

Starting the soup with some chopping

Starting the soup with some chopping

The cold weather is a good time to have some homemade soup for those snow shoveling days. You can keep it in the refrigerator for about a week, so you may want to make a few quarts to freeze for those days when you need some warmth.

I began my soup adventure by chopping some celery. I used a cup of celery, cup of chopped cabbage and 1 large white onion chopped.

I also added a 1/2 cup of fennel ( or anise) that brings out the flavor of foods and also helps with digestion.



Next, in a large pot I added 2 cups of low sodium veggie broth bringing it to a boil I then added 1 cup of brown rice and 1/2 cup of split peas to simmer on low for about 40 minutes in the broth.

Then I added my chopped veggies to the broth along with a cube of chopped ginger and clove of chopped garlic. And don’t forget the herbs– I added a teaspoon each of turmeric, parsley, oregano and basil.

While everything was simmering I steamed 2 large white potato along with 1 stalk of parsnip, 2 large sweet potato and 4 carrots. Steaming some veggies separately is a great idea because you can use the steaming water to add to the simmering veggies when the steaming is done. You will know that the veggies are done with the prick of a fork.

some steamed



I allowed the steamed veggies to cool and then chopped them with the skins left intact, adding to the soup mixture and adding the water from the steaming veggies.

After all veggies are added, I also added 1 cup of  frozen string beans to give my beautiful soup some more colors.

Great soup for a cold winter day.    Makes about 3 quarts

A beautiful soup!

A beautiful soup!