EASY Hearty Veggie Soup, Two Ways

This soup reminds me of those alphabet noodle soups I used to love when I was a kid. You really can’t go wrong with a tomatoey based soup! The rice version can easily be turned into a chilli by adding some canned beans and chilli powder.

Original Potato Reset Version:

• 3 medium potatoes, peeled and cubed
• 1 28-oz can no salt added diced tomatoes
• 1 small can no-salt-added tomato paste
• 2 cups no-salt-added vegetable broth
• 1 cup water
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 1 cup cabbage, chopped
• 1 cup canned or frozen mixed veggies
• 1 tsp garlic powder
• 2 tsp dried basil or any savoury herbs

Rice or Pasta Version:

• 1 cup brown rice, dry (or dry pasta)
• 1 28-oz can no salt added diced tomatoes
• 1 small can no-salt-added tomato paste
• 2 cups no-salt-added vegetable broth
• 3 cups water
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 1 cup cabbage, chopped
• 1 cup canned or frozen mixed veggies
• 1 tsp garlic powder
• 2 tsp dried basil or any savoury herbs

Method:

Add a thin layer of water or broth to a large soup pot. Water sauté the onions, celery and cabbage over medium heat, until onions are soft and translucent.  

While the veggies are cooking, in a medium mixing bowl whisk the tomato paste, garlic powder and water. 

Add the potatoes and diced tomatoes to the soup pot then pour in the tomato paste mixture and vegetable broth. Stir in the dried basil. Cover and simmer for 30 minutes or until potatoes are fork tender.

TIP: Feel free to use whatever veggies you have on hand. No cabbage? Try chopped fresh carrots or zucchini. No celery? No problem, just skip them, I did and it turned out great. Celery adds some saltiness and texture so it’s nice to have but not a necessity. Mushrooms and minced ginger are also fantastic immune busting additions.