"This is my mother's vegetable soup recipe. I like to make a big batch on Sundays when I have plenty of time to cut and chop all the vegetables. Then, during the week, I dish up a bowl and reheat it for dinner in no time flat. It really comes in handy after I've been working out and I'm too tired to cook a big meal." -Dorothy Duder, Burbank, Calif.
This was outstanding! I used veggie broth instead of beef broth and parsley instead of basil (was all out of basil). Leftovers for days! I skipped the parmesan cheese too because the soup by itself has so much flavor!
I confess, I always improvise recipes a bit. :) We made it healthier & also heartier by excluding beef broth (used 8 c water, and relied on seasonings for flavor), excluded corn (inflammatory, causes stuttering in two people in our family), excluded kidney beans (harder to digest, could have added black or pinto; chose not to this time), added red pepper, 8 oz mushrooms, more carrot, zucchini, surprisingly, less garlic, some "tri-tip seasoning" that adds lots of flavor (makes up for the water vs broth). THE KEY: Blended 2 cups, returned to pot, then 2 cups more (depends on how big of a batch) with about 1/3 cup walnuts. Added an incredible creaminess to the soup, good fats & energy. We're trying to eat vegetarian at least a few main meals a week (our grocery bill is TOO high, and just watched Forks Over Knives & Food, Inc. - eye opening! Everybody could use a little less meat :) ). Tossed in a little tofu for the A bood types in our fam, and some stew meat for my Os = happy family!
This recipe is great. I added about a half pound of lean chopped stew meat to make it a beef-vegetable soup. I substituted 1 large chopped potato for the zucchini and a package of frozen peas for the kidney beans. I can take or leave the parmesan. The soup is just wonderful and full of flavor. I'll make this again and again. Thanks!
