Whole Veggie Soup
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This soup is so simple, you don’t even have to spend time cutting the vegetables into bite size pieces.
- 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
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
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.