The days are shorter and the weather is very chilly in the Northeast. This time of year, all I want to do is snuggle up under the covers at night with some type of warm beverage or food. I am not always a huge soup fan but something about this time of year that makes me crave it everyday. I have become much more comfortable in the kitchen lately and for me soup is always the easiest choice. Since I try to eat mostly a plant based diet, cooking a soup is fairly easy and pretty satisfying as a dinner. I don’t have a great sense of what spices to use in different dishes which has always steered me away from making soups. I never know if I put too much salt or not enough pepper or if maybe I needed some spicy element to the base of the broth but I seem to get the thumbs up at dinner much more than I used to. I must be doing something right! Last weekend I made a tomato vegetable soup that was absolutely delicious and super easy. It was enough for dinner and then a few lunches during the week as well. I used some tips from other recipes to create my own rendition with the vegetables that I like and am used to eating in my daily diet. Do you have any soup recipes to share or any tips on how to make a great soup?
14 Ounces Canned Diced Tomatoes
3/4 Cup Low Sodium Vegetable Broth
1 Cup Frozen Spinach
1 Cup Mixed Frozen Vegetables (whichever you like!)
4 Carrots Cups and Peeled
3 Sweet Potatoes Cut and Peeled
1 White Onion Chopped
1 Garlic Clove Chopped Finely
Salt and Pepper to taste
1 Tablespoon Oregano
1.Heat the onions with vegetable for a few minutes.
2. Pour in the tomoto broth and all the vegteables.
3. Bring to boil and then let simmer for an hour.