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Vegetable Soup

Course: Appetizer, Side Dish, Vegetarian
Cuisine: American, Comfort Food, International, Vegetarian
Yield: 10 8-ounce serving

Materials

  • 1/2 head celery diced
  • 1/4 cup garlic chopped
  • 2 onions diced
  • 2 carrots diced
  • 1/4 head broccoli stems diced
  • 1/4 head cauliflower diced
  • 1/4 head cabbage diced
  • 1/4 bunch leeks white only diced
  • 1 pint knudsen very veggie juice
  • 1/4 head fennel diced
  • 1 zucchini diced
  • 1 yellow squash diced
  • 1/2 tablespoon oregano , dry
  • 1 tablespoon garlic (granulated)
  • 1/2 tablespoon basil (dry)
  • 1 tablespoon whole thyme (dry)
  • 1/4 teaspoon black peppercorns ground
  • 1/4 teaspoon kosher salt
  • 1 gallon vegetable stock (low-sodium)
  • 1/2 each red yellow and green bell peppers seeds removed and diced
  • 1/2 butternut squash skin and seeds removed diced
  • 1/4 bunch thyme leaves picked and chopped

Instructions

  • Bring all ingredients to a boil. Reduce heat and simmer until vegetables are thoroughly cooked, about 45 minutes.
  • Puree one-fourth of soup. Add pureed soup back to rest of soup.