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Vegetable Soup with many possibilities Recipe

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This recipe for Vegetable Soup with many possibilities is from Some Pretty Good Recipes from our Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 TBL Oil
1/2 onion chopped
2 stalks celery chopped
1 carrot chopped
1clove garlic, minced
1 Bell pepper (any color) chopped
Small jar spaghetti sauce (about 2 cups)
1 bag frozen vegetables (I like California or Normandy blend or broccoli or cauliflower)
You could instead use a bag of butternut squash and/or cauliflower.
32 ounce container of vegetable broth, or 3 vegetable boullion cubes and 4 cups water)
4 additional cups water
Bay leaf
2 tsp of either oregano, basil, Italian seasoning, or cumin
1 tsp red pepper flakes
1/2 C rice
Directions:
Directions:
Heat oil in large stock pot
Add chopped vegetables and sauté slowly until tender. Sometimes I cover, and let “sweat” on low until very tender.
Add remaining ingredients.
Bring to boil.
Lower to a simmer and let cook for 1-2 hours


Serve with toppings of choice; cheese, croutons, fresh herbs, tortilla chips etc.

Can also omit the bag of frozen vegetables and add one of the following for the last 10-20 minutes.

Add 1-2 can kidney beans and 1 C corn and use cumin and chili powder as the seasoning,

Or use a can of beans, 1 C pasta and season with Italian seasoning.

Or substitute 2 C shredded cabbage, kale or spinach for bag of vegetables.

If desired add some cooked sausage or vegetarian/vegan meat substitutes.

Personal Notes:
Personal Notes:
This is a technique and not set in stone. Make it your own!

 

 

 

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