Vegetable Soup

The start of school signals the beginning of soup season. I have been craving vegetable soup for quite some time and it just happened that I had a lot of vegetables to use before they went bad.

This is a tweaked version of the recipe found on the Good Housekeeping website. Yeah, it's one of those soup diet things, but the soup is actually good, and the variations using the soup as a base aren't bad either. Try the Greek Fish stew, that's my favorite.

Vegetable Soup

3 onions, medium dice
1 bulb of garlic, minced
1 lb. carrots, sliced
4 celery stalks, sliced
2 large cans of tomatoes (1 diced, 1 crushed)
1 bag frozen french style green beans
Kale, roughly chopped
Half of a small cabbage, sliced
2 handfuls small soup noodles
1 container of chicken broth
6 cups water
non-salt seasonings (aka Mrs. Dash)
Olive oil

1. Set your stove on medium and in your biggest pot add a little bit of Olive oil (enough to coat the bottom). Add the onions, garlic, carrots, and celery and cook until it begins to soften or if you see the onion start to turn brown.

2. Add the broth and water. When it begins to boil, add the tomatoes, green beans, soup noodles and cabbage. Stir to distribute and bring to a boil again. Once its boiling, cover and set it on low. Cook until the cabbage is tender.

3. Add the kale and cook for a few minutes longer. Add seasonings according to taste.