Vegetable Soup

Every day for lunch at work, I have soup. Call me a creature of habit, or boring, or granny-tastic. I don't mind. It's filling and generally healthy and very easy to eat at my desk, especially when you buy that soup in the convenient to-go containers.

However I must admit: it's not the most economical way to bring a lunch, and not exactly earth-friendly, either. So: in an effort to save some cash as well as our dear planet Earth, I decided to give up my beloved Progresso Light soup habit. I still love soup for lunch, though. So instead, I make a big pot of soup on Sunday afternoon, divide it up into my individual Tupperware containers, and use that for my lunches throughout the week.

This soup recipe below is one that I find myself making time and time again. It comes from Jules, bless that darling girl. It's mad healthy and very versatile. Sometimes I toss in different vegetables, like peas or corn or okra. I may add beans. Sometimes rice or pasta, even (like the mini shell pasta in my pictures). The garlic and sage are great base flavors, I add additional spices depending on the flavor I want. It's just all-in-all a great recipe!

Vegetable Soup
(from my good buddy Jules, adapted just a wee bit)

Ingredients:

3-4 Tbsp. olive oil

1 c. diced carrots

1 c. sliced onions

1 1/2 c. celery
5 c. low sodium chicken broth

8 oz. tomato sauce

1 (14 oz.) can tomatoes

1 1/2 c. mushrooms

2 c. zucchini

Garlic powder

Sage (fresh or dried)

Salt and pepper

Place a large stockpot on the stovepot, over medium heat. Add olive oil, carrots, onions, and celery. Sweat for 10-15 minutes, until vegetables soften.

Add broth, tomato sauce, canned tomatoes, and remaining vegetables. Bring to a boil, and then turn down to simmer. Add garlic powder, sage, and salt and pepper to taste. Let the soup simmer for 30-45 minutes to blend flavors.

This will make 10 to 12 one-cup servings. Perfect for lunches!