Healthy Veggie Soup
This is a recipe that I crafted with you in mind. I have met many of our patients over the years – at least on the phone. We’re so happy to have helped thousands of people get better after knee surgery.
TO THE SOUP…
The beauty of making this soup is you can use any vegetables that you have on hand. You can start by deciding what you have on hand and create from there.
Remember to adjust to your liking and what you have available as far as vegetables.
Ingredients
- 8 asparagus, chopped
- 3 Large celery stalks, chopped
- 1 28 oz. can of crushed tomatoes
- 1 Onion, chopped
- 1/2 teaspoon of Basil
- 1/2 teaspoon of Parsley
- 1/2 teaspoon of Oregano
- 3 Gloves of garlic, chopped
- 1 cup chopped carrots
- 2 15 oz. cans of rinsed northern beans
- 2 bunches of Turnip greens, chopped
- 1 green pepper, chopped
- 2 yellow squash, chopped
STEP 1
Coat bottom of large pot with olive oil, add onion, garlic celery, green pepper, 1/2 teaspoon of oregano, 1/2 teasponn of basil and 1/2 teaspoon of parsley and cook on medium heat, until soft not browned stirring frequently, about 5-10 minutes.
STEP 2
Fill your pot roughly half way with water and bring to a boil.
STEP 3
Add the amount of bouillon (1 teaspoon of bouillon to 1 cup of water). Add a can of tomatoes, beans, and all vegetables except the squash and turnip greens, and let simmer for 15 minutes.
STEP 4
Add the squash and turnip greens, and let simmer for another 10 minutes. Add salt and pepper to taste. Scoop out your bowls and top them off with grated parmesan cheese.
This soup can be frozen. Enjoy!!
