Veggie-Full Soup

Well, it’s December.  Month of card-writing, gift-wrapping, cookie-baking and party-attending.  Not to mention all those loose ends you’re probably trying to tie up at work before the end of the year.  Are you completely overwhelmed yet?  Ready to throw in the towel?  Or still trucking along with some holiday spirit?

If you’re feeling a little bit under the gun, you’re not alone.  I know the feeling.  I know it well.  I’ve had some dark moments where I’m pretty sure that my to-do list is longer than my driveway.  And I’ve learned from experience – there’s only one way to get through the month with sanity intact, and that’s to make a priority of taking care of myself.  Just because it’s the holiday season doesn’t mean that I stop mattering.  I still deserve yummy, healthy, nutrient-rich meals and time to exercise.  I still deserve to practice basic self-care, and dangit, I WILL practice basic self-care.  The cards will get written, the gifts bought, and the house cleaned and decorated.  But at the end of the month, I’ll still be smiling.  Because that’s what I deserve.  And so do you!

Here’s a good place to start: a light and delicious soup packed full of nutritious fresh vegetables.  You can follow my recipe or adapt it to whatever happens to be knocking around your crisper drawer.  The more veg, the merrier!  So go to town on those beans and veggies… and I promise you’ll feel nourished, loved, and ready to take on those holiday-shopper crowds.  Veggie power!

Veggie-Full Soup

2 tablespoons olive oil
1/2 white onion, diced
~1/2 teaspoon kosher salt
3 carrots, peeled and diced
3 celery ribs, washed and diced
2 medium red potatoes, scrubbed and diced
1 cup diced haricots verts
1 1/2 cup frozen yellow corn
1 can chickpeas or cannellini beans, drained
1 tablespoon dried thyme
1 14-ounce can diced tomatoes in juice
4 cups vegetable or chicken broth

  • Heat olive oil until shimmering in a large saucepan or stock pot.  Add onions and salt, and saute until translucent.
  • Add carrots and celery and saute with onions until slightly softened.
  • Add remaining vegetables, chickpeas and dried thyme, and saute until thyme is fragrant.
  • Add tomatoes and broth and stir to combine (and deglaze pot, if necessary).  Bring to a boil, then reduce heat to medium-low.  Simmer 25-30 minutes until flavors are melded.  Taste and adjust seasonings as necessary.

Source: Covered In Flour

4 thoughts on “Veggie-Full Soup

  1. Yes, I totally understand how the festival season can leave you with little or no time for yourself.
    The soup looks yummilicious, but I am not sure I can find all those veggies here. 😦 Would love to try out a variation.

    • Definitely try a variation, and let me know how it goes! The beauty of vegetable soups is that there’s no real recipe. You can throw in whatever vegetables you have and it should be great! To make it a meal, just include some kind of protein – beans, tofu or chicken would work great. (I wanted to use white beans but was out, hence the chickpeas in my recipe.) So don’t let not having the vegetables on my list stop you! I’ll bet you have access to vegetables that I don’t, and that your soup will be just as good (or better!) using those. 🙂

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