It’s been a blowing here in Los Angeles. The winds kicked up the last few days and it’s been crazy. I feel so blessed that our hugh trees didn’t come tumbling down on our home. Yikes, it was dicey but we are lucky just to have tree branches and debris everywhere. Unfortunately, not everyone in LA is so lucky! To keep us calm and warm, I made a huge pot on healthy Vegetable Soup. Yum! My family will eat this all weekend long and it’s so good for your soul!
Hope you have a restful weekend.
Ali in the Valley
6 large green onions (also called “spring” onions) 2 green peppers 2 cans of tomatoes (diced or whole) 3 carrots 1 container mushrooms 1 bunch of celery 1 head of cabbage 1 package spice only soup mix or vegetable soup mix 1 cube of bouillon (optional) 1 (qt) vegetable stock 2 Tbsp of extra virgin olive oil Season to taste with pepper, parsley, curry, garlic powder, etc. (Little to NO SALT!)
Slice green onions, put in a pot on medium heat and start to sauté with olive oil. Do this until the onions are whiter/clearer in color (about 4-6 minutes).
Cut green pepper stem end off, then cut pepper in half to take out the seeds and membrane. Cut the green pepper into bite-sized pieces and add to pot.
Take the outer leaf layers off the cabbage, cut into medium-sized pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite-sized pieces and toss them in. Add tomatoes now, too.
If you would like a spicy soup, add a small amount of curry or cayenne pepper now.
For seasonings, you can use a spice soup packet of your choice (no noodles)! Or use beef or chicken bouillon cubes. These cubes are optional, and you can add spices you like instead (make sure not to add much salt, if any at all).
Use one quart of vegetable stock and 8 cups of water, cover and put heat on low. Let soup simmer for a long time — about 2 hours or until vegetables are tender
Photo by: Ali