Prep 20 mins
Cook 1 hr
This is your typical "kitchen-sink" concoction of vegetables in a smooth, yet peppery broth. I came up with this when I couldn't find a recipe that called exactly for the things I had on hand. This is one of my favorites. A great soup to make a huge batch of and freeze for a quick lunch or dinner.
- 1 tablespoon olive oil
- 1 white onion, chopped
- 3 garlic cloves, minced
- 1 zucchini, sliced into half-moon shapes
- 3 quarts water
- 1 bay leaf
- 1⁄3 cup nutritional yeast
- 1 tablespoon dried basil
- 1 teaspoon sea salt
- fresh ground black pepper, to taste
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1⁄4 teaspoon fennel seed
- 1 1⁄2 cups canned black beans
- 1⁄3 cup long grain brown rice, uncooked
- 1 cup frozen corn
- 1 cup frozen carrots
- 1 cup fresh spinach, chopped
- 1 cup fresh kale, chopped
- Heat olive oil on medium-high heat in large soup pot.
- Add onion, garlic, and zucchini and sauté until onion is tender.
- Add water, nutritional yeast, bay leaf, sea salt, pepper, red pepper flakes (if using), and fennel seed. Stir well.
- Add remaining ingredients and bring to a boil.
- Boil for a few minutes and then reduce heat to simmer.
- Simmer for at least an hour, but you may simmer longer, if desired.
- Note: Depending on your taste, you may need to add more salt than indicated above. I make my soups low-sodium and add salt, if needed, when I'm eating it.