Homemade Rustic Vegetable Soup

by Maggie on January 27, 2012

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I’m hosting January’s Go Ahead Honey It’s Gluten-Free event – the theme this month is Foods That Heal.

At the beginning of the month I shared my recipe for our Oh-Mega Mix.  As January ends, I want to share my recipe for homemade rustic vegetable soup.  It’s a pretty simple recipe, but my kids love it and that makes mealtime so much easier.

We always make a batch of soup when someone in the house is feeling under the weather with a cold.  Soups are fast, nutritious, and well-liked by our entire family.

I’ve recently started making my own homemade vegetable broth.  Every time I’m chopping up veggies, I add the scraps to a bag in the freezer.  Once the bag fills up, I throw it all in pot, cover it with water, and let it simmer for a few hours.  It usually makes enough broth for a batch of soup.  And in the Wintertime, we like to have soup at least once a week.

I like making soup for my kids because I can sneak in veggies that they wouldn’t otherwise eat.  As long as I throw some gluten-free pasta in there, they’ll eat it!

Homemade Rustic Vegetable Soup

This makes a huge batch of soup so it’s perfect for entertaining or batch cooking.

2 tbsp water for sautéing the veggies
1 onion, chopped
2 cloves garlic, finely chopped
1 large carrot, chopped
2 medium-sized beets, chopped
3 stalks of celery, chopped
1 small can of diced tomatoes (14 fl oz)
6 cups vegetable broth
2 cups water
1 ½ cups cooked chick peas
1 bunch of broccoli, chopped (stems and all)
1 tbsp freshly chopped basil
2 tbsp freshly chopped parsley
Sea salt or Herbamare and freshly ground pzepper to taste
2 cups cooked gluten-free pasta (optional)

Heat water in a large pot.  Add chopped onion and garlic.  Saute for 3 minutes until onion is soft.

Add carrots, beets, and celery.  Saute for another 3 minutes and add tomatoes, broth and water.  Let mixture come to a boil.  Turn to medium-low heat and let simmer for 10 minutes.

Add chick peas, broccoli, herbs and let cook for another 5-10 minutes, until broccoli reaches desired tenderness.  Season with salt and pepper, add pasta and serve.

I love soup the next day so this soup will get even better with some time to sit and marry.  Feel free to cook a day ahead.  You may need to add more water.

I have been nominated for a Circle of Moms Top 25 Vegan & Vegetarian Moms award!  I would love YOUR vote.  You can vote every 24 hours until February 14th.  Thank you so much for your support. Click here to vote.