“This is a winter standby for me and my daughter - it helps keep us healthy at a time when we don't feel like salads and raw veggies!”
READY IN:
1hr 10mins
SERVES:
4-6
YIELD:
6 cups of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and slice/chop all veggies (except celery) into about 1" cubes or slices
  2. Add all these to a large (1 gallon) pot.
  3. Add packeted soup mix.
  4. Add bouillon cube - broken up a bit.
  5. Lastly - hold a washed bunch of celery over the pot and just slice it directly into the mix - from the top down (more leaves the better) - stop half way and keep the bottom half for both recipes.
  6. Lightly toss all the ingredients together.
  7. Add water to cover - keep 2" below rim of pot.
  8. Turn on high heat until boiling - turn down to medium/low and simmer for at least an hour.
  9. Turn off and let cool.
  10. Using a large mug or spoon - lightly blend batches of the soup in the blender - just enough to break up the large pieces.
  11. Store in an airtight container - lasts up to 10 days.

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