Back to Basics This Week: Vegetable Soup

I only had 2 days off a week the last couple weeks (I know, sounds like normal, right?). But when you work 14-16 hour days those 2 days off are definitely too short. Still, got some good cooking in on those days. And I realized a lot of the recipes I made were simpler than usual, but that might be cause I made them with the purpose of having lots of leftovers in the fridge/freezer to make it through those grueling 5 work days. Let’s start with a simple soup recipe.

IMG_5469

  • olive oil
  • Tofurkey Italian sausage
  • 2 TBsp garlic
  • 1 bundle of leeks, choppedIMG_5466
  • 5 celery stalks, chopped
  • 8 carrots, peeled and chopped
  • 1 yellow squash, chopped
  • 1 green zucchini, chopped
  • 2 cans white beans
  • 1 can kidney beans
  • 2 cans of diced tomatoes (including the juice)
  • 2 TBsp dried parsley
  • 1 tsp cayenne pepper
  • 6 bay leaves
  • 2 TBsp dried, garlic chunks
  • 1/3 cup pumpkin seeds
  • salt and pepper
  • water

This is a super simple recipe but is great with bread and makes lots of leftovers.

Basically start by slicing the tofurkey sausage and fry it in a little olive oil, then set aside. IMG_5468

Next in a large soup pan add a small amount of olive oil and add the garlic, leeks, carrots, celery, zucchini, and squash. Add a dash of salt and pepper. Cook over medium heat until softened. Then add the tomatoes with their juice, the parsley, bay leaves, dried garlic chunks, and cayenne, and enough water to cover the top. Bring to a boil, then reduce to simmer and add all your beans. Mix in and again add more water if needed to make it covered. Bring to a boil and then reduce to low heat. Add the tofurkey sausage and cook at least 10-15 minutes, until all the veggies are nice and soft. Mix in the pumpkin seeds at the last minute and serve hot! Made lots of leftovers!

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