Vegetable Soup

This is so easy to make, that sometimes I wonder why I don’t make it more often.  It is a great way to use up your veggies that might be just a tad past ripe.  If you aren’t sure about them for your juicer, add them to the soup.  Start with good filtered water in a pot.

Add some or all of the following ingredients and let cook in a simmer pot or on the stove top.  The longer the simmer, the more flavorful the water.  If you are in a hurry, make this in your pressure cooker.  It will drastically shorten your time to table and retain the nutrients.

  • Water – 2 quarts
  • Sea Salt – 1 tablespoon
  • Brown onion – 1-2  Chopped medium
  • Carrots – 1 pound sliced.  (It is not necessary or desirable to peel the carrots.  The only time to do this is after you wash or scrub them, they are still brown or scaly.  You get more nutrition out of carrots if you can use them without peeling.)
  • Whole tomatoes quartered – 4, or 2 cans whole tomatoes lightly mashed
  • Greens – 1 pound fresh washed.  Use spinach, turnip greens, mustard greens.  If none available, use canned or frozen.  Drain the canned before adding to the soup.
  • Potatoes – 3 medium sized washed and cut into large bite size pieces.  Do not peel.
  • add the following spices:
  • Cayenne – to taste
  • Thyme – 1 teaspoon
  • Oregano – 1 teaspoon
  • Sea Salt 1/2 teaspoon

This is a great dish to use up leftovers and older veggies.  You can chuck almost anything in this soup/stew that is still edible.  Whatever you add will give it the unique flavor of the home cooked pot.

Combine all ingredients in either a large kettle on the stove or in a crock pot.  Serve with hot bread and butter.  Dim the lights, add some music and candles and be prepared for a wonderful evening.


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