Wednesday, January 15, 2014

Easy Vegetable Soup

Sometimes you just want to warm up a bowl of something super delicious with about zero calories.  I mean, isn't that every girls dream? I just happen to love vegetables, the more I learn about those little phytochemicals they contain, the more I just want to eat them all day every day to maintain a youthful glow.  Vegetables are the key to happy cells, and happy cells are the key to looking amazing.

I developed an easy vegetable soup recipe, that anyone can throw together.  This recipe makes a TON of soup, which you can separate into different Tupperware containers, and keep in the fridge for up to seven days.  When ever you are feeling like some soup, just scoop some out, and reheat in the microwave or on the stove.

Two important things I need with me when I cook are a glass of wine (or a cocktail), and a friend.  Most recently my cat, Ackles, has been my partner in crime in just about everything.

Grocery List: The vegetables!
Onion, Carrot, Celery, Bell peppers (green and red), Green Beans, Asparagus, and Broccoli.

Dry Ingredients: 
Vegetable stock, Canned Tomatoes, Vegetable Bullion, salt, pepper, and olive oil

The best way to set this up is to heat oil in a large stock pot while you begin to cut vegetables.

Add the vegetables as you finish cutting them in this order: onion, carrot, celery, bell peppers, asparagus, green beans, and then finish with the broccoli.  You don't want the broccoli to go in sooner then last, because if it overcooks it will overpower the entire soup.

You defiantly want to stir the vegetables as you go, so they all have a chance to heat evenly.

Cut your asparagus in thirds, just to make them more bite sized.

I like big chunks of broccoli, but you can cut them down if that is what will make you happy :)

Next you want to pour in the canned tomatoes and stir well.

Then you will want to add the vegetable stock as well as the bullion cubes, salt and pepper.  I then add some water until the liquid is covering all the vegetables.

Bring the soup to a boil, and then lower the heat and simmer for about 20 minutes, or until all the veggies are tender.  The finished product will look like this:

Sorry about the blurry picture, by this time, Ive usually had three glasses of wine.  

After having a bowl or two right away, you will want to separate the soup into smaller Tupperware containers and leave open until the soup has cooled.  After, place in the refrigerator, and enjoy through out the week.  Again, this soup is INCREDIBLY good for you, and has next to no calories.  Read: you can eat as much as you want all day long!

XOXO, Cristen


  1. I can't wait to make this!!!!!!!!!

  2. Now I want some wine. Dammit!
    Anyway, you've made this for me before, it's super delicious, and I think you should drive over in your shiny new car over here and make me some right meow. :)