National Soup Month is over, but that doesn't mean the cold weather is totally gone. I love soup anytime of the year. This recipe was adapted from one of my favorite cookbooks, Serving You Well Cookbook. This is perfect for everyone, vegetarian or vegan. You will not believe the fabulous flavors. Truly a no guilt, satisfying soup.
Healthy Winter Vegetable Soup
1 1/4 cups +1 vegetable serving
100 calories per cup
10 cups water or broth (about 6 13-ounce cans of broth)
3 large potatoes, peeled, cut into 2-inch chunks
nonstick cooking spray
3 cups onion, chopped
3 cloves garlic, minced
1 cup celery, diced
3 cups broccoli florets
2 cups carrots, diced
1 pound mushrooms, sliced
3 tablespoons soy sauce
2 tablespoons dried tarragon
2 tablespoons dried basil
1 teaspoon salt
3/4 cup white wine (optional)
15-ounce can white cannelloni beans, rinsed, drained
1 1/2 cups frozen green peas
10-ounce package frozen chopped spinach or kale
black pepper to taste
Boil 1/2 of the potato chunks in 2 cups of the water or broth until tender. Drain the potatoes and puree in blender or food processor. Set aside.
Spray a large soup pot with nonstick spray. Saute onions and garlic for 5 or 6 minutes. Don't burn the garlic. Add celery, broccoli, carrots, mushrooms, soy sauce, herbs, salt and the remaining 8 cups of water or broth. Mix in the pureed potatoes.
Bring to a boil, then simmer covered for 1 1/2 hours stirring occasionally. Add wine, cannelloni beans, green peas and spinach. Cook 10 minutes more. Add pepper.
COOK'S NOTE: I like replacing the spinach with fresh cabbage sometimes, 3-4 cups chopped and added with the celery, broccoli, etc.