This soup is so simple, you don’t even have to spend time cutting the vegetables into bite size pieces.
In my culture, we eat a soup called ‘caldo’ – translated to ‘hot, warm, broth’. In Caldo, the vegetables and traditional elements are left whole and large. It feels like home when I eat soups this way and it’s also beautiful to look at. What you see in this soup, is what you get. Veggies, whole beans, rice, broth, cilantro and lime. That’s it!
I make this with my vegetable cuts left from a week’s worth of cooking, on days where I miss my family back home in Texas and when my body needs a reset. I hope you enjoy this special soup that reminds me of the beauty in simplicity.
Whole Veggie Soup
This soup is so simple, you don’t even have to spend time cutting the vegetables into bite size pieces.
Ingredients
- ½ head cabbage, chopped into two pieces
- 4 large carrots, cut into two piece
- 2 large celery stalks, cut into two pieces
- 1 large white onion, cut into two pieces
- 16 oz cooked white beans (i used butter beans)
- 1 anaheim pepper *, chopped into two pieces
- 6 garlic pods, smashed – not chopped
- 2 large golden yukon potatoes, cut into two pieces
- 9 cups water
- 1 tbsp Better than bouillon
- 1 tsp salt
- ¼ tsp pepper
- 1-1.5 tbsp dried herbs
- 1 tbsp plant butter
- sprinkle of chili flakes
Garnish
- Cilantro
- Lime
Instructions
- Add vegetables into a deep pot/dutch oven
- Cover with water, bouillon, spices, plant butter and turn on heat/flame to low-medium
- Allow ingredients to combine and mix for about 3 minutes
- Add beans, stir lightly
- Increase heat to boil, then lower to a simmer
- Cover with a lid to cook – for about 15-20 minutes
- Garnish with lime and cilantro
- Serve warm with white rice and enjoy
Notes
Any white bean goes great with this dish, use what you have on hand.
I amp this recipe up by adding in a tablespoon of Earth Broth.
