Vegetable Soup

Background: I have no idea how my Mom came up with this soup since she directed me to a cookbook that she "got" it from and the ingredients were totally different.  She explains herself by saying that she just uses what she has...  Mmm hmm.  I know better, Mom!  She keeps her secrets well. :) Anyway, I am sharing this amazing, thick, seriously easy, perfection of an autumn soup (stew?) with lucky you.  Enjoy!

Originally from: Mrs. Barr

Serves ~8

Approximate time, from prep to table: ~2:45 hours (2:20 for just simmering, the rest is easy prep)

So easy, right? Love me some Penzey's spices...

Ingredients:
2 Tbsp butter and/or olive oil
1 onion, chopped
1 Cup celery, chopped (~5 stalks)
20 oz veggie stock (love Better than Bouillon vegetable soup base!)
12 oz tomato juice
1 tsp garlic powder
½ tsp pepper
2 cups carrots, chopped (~2 big carrots)
16 oz bag frozen green beans or 15 oz-ish can
32 oz can diced tomatoes
2 zucchinis, chopped
1 tsp basil
10 oz of frozen spinach, defrosted in microwave (or just 4ish big handfuls of fresh spinach, chopped)
Optional: 2 cans Great Northern beans, drained and rinsed

Directions:
Sauté onion and celery in butter/olive oil over medium heat in large stock pot.

Yes, only one pot! Score!

Add stock, tomato juice, garlic powder, pepper, carrots, green beans, and diced tomatoes. Bring to a boil, then turn down to simmer for about 2 hours.


Add zucchinis and simmer for another 20 minutes.

The deliciousness simply cannot be captured.

Then add basil, spinach, and optional beans. (I don't use beans because I always eat this with some protein. But, if you're vegetarian, add the beans for a protein source.)

Done! You can let it cool and then store it in the refrigerator.

If desired, make pasta in a separate pot.  Perhaps the same pot just before making the soup? (Can you tell I am currently suffering surviving without a dishwasher? That's right, paper plates at every meal, y'all.) Store pasta separately from the soup and add to the soup when ready to enjoy. (If pasta is stored with the soup, it will just soak up the broth.)


Note/Tips: This soup freezes relatively well, although the green beans get slightly rubbery. This is great to pack in an airtight container for lunch. I seriously eat it with lunch and dinner when I make it, which tends to be once a week during the cooler months.