This spicy winter vegetable soup is a healthier pasta-free take on minestrone with a few changes. In addition to eliminating the pasta, the usual herbs (thyme, oregano, basil) have been replaced with bay leaves and green chilies.
All of the vegetables can be purchased frozen, or pre-chopped in the produce section of a grocery store - making it extremely easy for a beginner cook. Once prepared, the soup can be stored in the freezer. Even if frozen vegetables are used make it - it’s a fallacy that previously frozen foods can’t be refrozen. The photo above was taken post thaw-out and reheat. As you can see it holds up well.
The spicy kick opens the nasal passages by constricting the blood vessels, providing temporary relief for anyone suffering from nasal congestion. Of course, you can decide what level of heat to add.
Vegetables help boost immunity and keep the winter weight gain to a minimum. Add this soup to your weekly rotation and start prepping your spring wardrobe...it’s only 54 days away. Woohoo!
All of the vegetables can be purchased frozen, or pre-chopped in the produce section of a grocery store - making it extremely easy for a beginner cook. Once prepared, the soup can be stored in the freezer. Even if frozen vegetables are used make it - it’s a fallacy that previously frozen foods can’t be refrozen. The photo above was taken post thaw-out and reheat. As you can see it holds up well.
The spicy kick opens the nasal passages by constricting the blood vessels, providing temporary relief for anyone suffering from nasal congestion. Of course, you can decide what level of heat to add.
Vegetables help boost immunity and keep the winter weight gain to a minimum. Add this soup to your weekly rotation and start prepping your spring wardrobe...it’s only 54 days away. Woohoo!
Ingredients:
1 onion, chopped
3 celery sticks, chopped
3 carrots, chopped
1 small to medium zucchini, chopped
1 cup green or waxed beans, chopped
1 15-oz can tomatoes with green chilies
1 15-oz can kidney beans, drained and rinced
2 bay leaves
4 cups broth
salt and pepper to taste
Yield: 4-6 servings
1 onion, chopped
3 celery sticks, chopped
3 carrots, chopped
1 small to medium zucchini, chopped
1 cup green or waxed beans, chopped
1 15-oz can tomatoes with green chilies
1 15-oz can kidney beans, drained and rinced
2 bay leaves
4 cups broth
salt and pepper to taste
Yield: 4-6 servings
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