Kristi Whitley

Healthy Living


This soup is thick and filling and contains a wide variety of vegetables. 

Preparation Time: 30 minutes Cooking Time: 45 minutes Servings: 8-10

8 cups water

2 onions, coarsely chopped
1 clove garlic, crushed
2 potatoes, chopped coarsely
1 stalk celery, thickly sliced
1 carrot, thickly sliced
½ pound mushrooms, sliced
4 zucchini, thickly sliced (cut in half)
2 leeks, sliced or 1 bunch green onions, sliced
2 cups chopped broccoli pieces
1 cup fresh or frozen peas
1 cup chopped cauliflower pieces
1 cup dry white wine
1 teaspoon thyme
1 teaspoon dill weed
1 teaspoon marjoram
1 teaspoon basil
3 tablespoons soy sauce
Freshly ground black pepper

Place 8 cups water in a large soup pot. Add onions, potatoes, garlic, celery and carrots. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Add remaining ingredients, cook an additional 30 minutes.

HINTS:  If you don’t have any white wine on hand, use a cup of vegetable broth instead. Sprinkle with finely chopped green onions before serving, if desired.