Nothing can cure the winter cold quite like a big bowl of piping-hot vegetable soup. So the next time you’re looking for a dish that will keep you feeling warm, full, and satisfied, whip up a batch of this hearty soup.
Hearty Vegetable Soup 6 cloves garlic, crushed 1 medium white onion, diced 1 Tbsp. dried basil 1 Tbsp. dried oregano 1 tsp. sea salt 1 tsp. black pepper 1 Tbsp. olive oil 32 oz. vegetable broth 28 oz. canned diced tomatoes, with juice 14 oz. canned white beans, drained and rinsed 2 small zucchini, sliced 2 small yellow crookneck squash, sliced 3 cups chopped kale 4 small purple potatoes, cut into cubes 2 small yellow potatoes, cut into cubes 2 small red potatoes, cut into cubes 6 cups water
In a large pot, sauté the garlic, onion, basil, oregano, salt, and pepper in the oil for about 5 minutes, or until the onions are translucent.
Add the broth, tomatoes with juice, beans, zucchini, squash, kale, and potatoes. Cover the pot and bring to a boil.
Lower the heat. Add the water in batches, stirring occasionally.
Simmer for about an hour, or until you can easily pierce a potato with a fork.
Serve immediately. Store the remainder in the refrigerator or freezer.
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