My friend was on her way home from an overseas flight with her family. I knew they would be tired and jet lagged, so I figured a good homemade vegetable soup would be just what they need. While I was making the soup I thought she might ask me for the recipe later because her family loves my cooking. But truth is, I do not have one. It is just one of my soups that I make. So I came up with the name ‘Homemade 5 Vegetables Soup’, took some pictures, and now I’m writing down how I did it. Isn’t that how recipes come to be? Anyways, before you click away to the next recipe on the internet, keep reading. You might be glad you did. This ‘Homemade 5 Vegetables Soup’ is very yummy, easy to make, and can save you some money, too. After all, there are always some vegetables that have to go but do not really fit any recipe. Take them and make a yummy ‘Homemade 5 Vegetables Soup’ and you can feed a family or have lunches for 3 days. Sound good? So lets get started.
The base for any good soup at my house is some fried onions, soup broth, and a bay leaf. I make my own bone broth the Nourishing Traditions, Cookbook way, frozen so it is always ready to go. But you can take short cuts with any broth. Just make sure it is not loaded with artificial flavors and dangerous MSGs.
Then I add any vegetables I have, always starting with hard boiling things like potatoes and finishing with acidic things like tomatoes, making sure that the potatoes are done before I add tomatoes. The varieties of vegetables does not matter, as long as it somehow fits together. Here are a few yummy combinations:
Onions, potatoes, carrots, green beans, and mushrooms
Onions, potatoes, carrots, celery, and broccoli
Onions, sweet potatoes, carrots, squash, and tomatoes
Onions, carrots, celery, cauliflower, and broccoli
You get the idea. And who says it has to be exactly 5 vegetables, add 6 and it will be even better ;). Zucchini, mushrooms, and celery can go into just about any soup. Some veggies are better blended, it also makes the soup creamy the natural way. I may or may not add some protein. For my friend’s family I added some wiener sausages. Again, leftover lunch meat, cold cuts, or blanched eggs work great. Soups like this are always so yummy, and never the same. Even my ‘no soup’ husband has become a soup lover. Try it, and tell me what you think!
- 1 onion
- 2 quarts water and broth
- 1 bay leaf
- at least 5 vegetable varieties, i.e. (onions, potatoes, carrots, green beans, and mushrooms), (onions, potatoes, carrots, celery, and broccoli), (onions, sweet potatoes, carrots, squash, and tomatoes), (onions, carrots, celery, cauliflower, and broccoli)
- lunch meat, cold cuts, or blanched eggs work great
- herbs and spices
- fry the onion in in some olive oil or butter
- add the broth and water
- add any of the vegetables diced or whole to blend later
- cook till done
- add any lunch meat, cold cuts, or blanched eggs that you would want
- finally, add herbs and spices to taste