Super Veggie Soup

I like to stick to vegetables only, but if you don’t have a problem with gluten you can bulk it up with a little barley or even add a little meat.


1 tbsp sesame oil

8 medium carrots, sliced

4 celery ribs, chopped

2 large onions, chopped

1 garlic clove, minced

1 large green pepper (seeded and chopped)

2 cups cabbage, chopped

2 cups green beans

2 cups peas

1 cup organic corn

15 ounces chickpeas, rinsed and drained

1 bay leaf

1 tsp parsley flakes, dried

1 tsp salt

1 tsp marjoram, dried

1 tsp thyme, dried

½ tsp basil, dried

4 cups of vegetable broth

3 large tomatoes, diced

2 cup of water


Heat the oil over medium-high heat in a stockpot. Sauté the onions, carrots, green pepper, and celery till they’re crisp-tender. Add the remaining ingredients, stir and bring to a boil under steady low heat. Cover the stockpot and simmer for about 1 to 1 ½ hours till the veggies are tender. Remove the bay leaf before serving.

One comment

  1. mistimaan · October 2, 2017

    Nice recipe


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