Day One of my fasting – no sweets and no meat, dairy….. I called it a Daniel Fast but I’m not sure that I’m actually following that to a T. I read in the Bible that Daniel technically only ate vegetables and drank water. And I’m definitely not being that regimented. So we’ll just say I’m cutting sweets and meat and dairy this week.
I am not cutting coffee….with creamer. So that is a slight cheat but it’s still a challenge.
Tonight I made a veggie soup for dinner and it turned out warm and filling and delicious. Something about cooking veggies just makes them feel heartier!
I used to follow recipes very closely, measuring out every ingredient but now I just throw things in a pot and hope it turns out! Ha! Sometimes it does, sometimes it doesn’t but that’s how I learn. I actually measured out my ingredients tonight so I could share this recipe with you. I need to get better at that! I always want to share my recipes with friends and I’m usually like “well put it in the oven at a hot temperature til it’s done.” Ha! I’ll try to be more specific in this blog. 🙂

I started with a 32 oz. box of vegetable stock. (All my ingredients tonight are from Aldi so it makes shopping super simple.)
I added a teaspoon of onion powder and a teaspoon of garlic powder and some salt and pepper to taste.
Then I started chopping veggies. One of my first jobs in college was in a grocery store deli. We made all kinds of salads and desserts and sliced deli meats and cheeses for customers, fried chicken, broasted potatoes….the typical delicious deli menu. Our specialty was turkey and dressing. I think it’s something special to our area because my husband had never heard of it and thinks it so weird. It’s turkey and dressing all mushed together and eaten on a bun. My dad calls it bread on bread. It’s amazing! Anyway, on my first day I literally chopped celery for 3 straight hours. It was a little much but I LOVE chopping veggies now. I got pretty quick at it with all that practice.
I did a 1/4 – 1/2 cup of onion first to let it simmer the longest in the broth. I like onions to add flavor but I don’t want to really notice they are there. They should be soft, not crunchy.

Then I added 1 cup of carrots. I like leaving them in circles because I love getting a big chunk of carrot in my spoon.

Then 1 cup of celery. Big pieces again. Yum.

I peeled and chopped up two russet potatoes equaling about 2 cups.

I added one 14 oz. can of diced tomatoes.
1/2 cup of corn. I used canned corn but frozen or fresh would be way tastier. I just didn’t prepare last summer. My mother-in-law freezes fresh corn every year and it’s a delicious treat in the winter. It’s one of my goals for this summer!

I brought this to a boil and then turned the heat down to low to let it all simmer and let the flavors all mesh together. Yum! I added a little Italian seasoning too.

After simmering for 30 minutes, I added 3/4 cup of canned green beans and 1/2 cup canned peas. If using frozen beans and peas, I’d add them at the beginning.


I let the whole thing simmer another 15 minutes until the carrots and potatoes were tender and able to be cut easily with a wooden spoon.
Then I dished it up and enjoyed! I added a little Tony Chachere’s Creole Seasoning. It adds a little kick and some delicious flavor. It definitely changes the flavor but in a great way! I left it out of the regular pot because my kids aren’t big fans.

This soup is pretty chunky in the end which is exactly how my husband likes it! You can always add more broth or less veggies if you like it soupier. Happy soup making!

VERY VEGGIE SOUP
| Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr |
Ingredients:
- 1/2 c onion
- 1 c carrots diced
- 1 c celery diced
- 2 medium potatoes, peeled and chopped
- 1/2 c corn
- 1/2 c peas
- 3/4 c green beans
- 1 14.5 oz can diced tomatoes
- 32 oz vegetable broth
- 1 t onion powder
- 1 t garlic powder
- 1 t Italian seasoning
- salt and pepper to taste
Put it all together:
- Pour veggie broth in pot with onion powder, garlic powder, Italian seasoning and salt and pepper over high heat.
- Chop onion, carrots, celery, and potatoes and add to broth.
- Add diced tomatoes and corn and bring to a boil.
- Cover and let simmer (little bubbles in broth) for 30 minutes.
- Add green beans and peas and let simmer 15 additional minutes until potatoes and carrots are soft.
- Dish up into over-sized mugs or bowls and allow the yumminess to warm your tummy! Top off with Tony Chachere’s Creole Seasoning.
Hope you enjoy this warm and hearty plant-based soup!