I hear you out there saying things like really? Veggie Soup? Well, yes veggie soup. I wanted something that my husband and I could bring for lunches and eat as much as we wanted. No one wants to be watching calories and then be hungry at work right? Veggie Soup fit the bill. I put in the veggies that my husband and I like, but if you like you could throw some different ones in. I will tell you that my husband who was a bit nervous about this idea specifically told me that “this was one of the best soups I ever made”. High praise my friends – high praise.

Now that you know my Veggie Soup recipe is husband approved…you’re going to want to make some right? It was very simple to make and it didn’t take me long. It also got me about 8 lunch servings – so my husband and I had lunch for 4 out of 5 days during the week. Which is perfect because Friday isn’t a work day right? Ok well at least not to me! I don’t bring lunch on Fun Fridays it’s my treat of the week to buy – and after eating this amazing Veggie Soup for 4 days? I have enough calories left to have a bit of a treat for Friday Lunch!

Besides the carrots and the onions, I didn’t have to prep anything for this soup – and that is the way I like my meals! SO EASY. I also used frozen veggies instead of canned to really get it as healthy as I could (except the tomatoes). If you have a tons of canned veggies? Go ahead and use those! It will still be fine – you just may not need to add as much salt.

Want to look into some other soups that will warm your soul this winter? And make great lunches or dinners? Check out:

Stuffed Pepper Soup

Apple Onion Soup

Veggie Soup

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Ingredients

• 5 C broth
• 4 C water
• 1 lb carrots, chopped
• 2 onions, chopped
• 14 oz frozen corn
• 12 oz frozen peas
• 2 14 oz cans diced or stewed tomatoes
• 14 oz can cannellini beans, drained and rinsed
• 3 cloves of garlic minced
• 2 tsp basil
• 2 tsp ground coriander
• 2 tsp salt
• 1 tsp pepper
• 1 tsp savory
• 1 tsp oregano

Instructions

1. In a large pot combine broth, water, onions and carrots. Bring to a boil until carrots are almost cooked (20-30 minutes) – lid on
2. Add in remaining ingredients and simmer for another 20-30 minutes (lid off)
3. Serve