There is a lot of anticipation in knowing a storm is headed your way. Food, water, gasoline, batteries, and generators are on the top of the list. Thankfully our stove is powered by natural gas so if the electricity goes out, we can still cook. The refrigerators and freezers are powered by generators and a web of extension cords. We “make do” as my grandmother would say. We’ll meet the new neighbors and feed whoever shows up. Schools out and a storm is a coming.
This Vegetable Soup paired with a hot grilled cheese, almond milk cheese here, is the perfect compliment. Dip the sandwich in the soup and get prepared for a magical bite. In planning ahead my soup pot is full and ready for whatever Harvey brings to this neck of the woods.
This recipe was modified from my great grandmothers. Affectionately nicknamed Boo-Boo.
GF/DF Vegan Vegetable Soup
1 large onion finely chopped
2 cans of diced tomatoes (unseasoned)
1 bell pepper finely chopped
3 stalks of celery chopped medium to small
2 turnips peeled and chopped into bite size cubes
1 leek chopped into thin slices
1 48oz of Vegetable Broth
4 cups of Water (may need to add more)
1 small bag of frozen sweet green peas
1 small bag of frozen baby lima beans
1 small bag of frozen green beans
½ bunch of kale destemmed and chopped
2 tsp of salt or to taste
½ tsp of white pepper
1 ½ tsp of dried basil
½ tsp of oregano
2 tbs of avocado oil
In a large soup pot on medium heat, combine oil, onion, bell pepper, celery and leeks. Sauté for 7-10 minutes until the veggies are softened. Add remaining ingredients, except the kale, and bring to a soft boil. Soft boil the soup for approximately 45 minutes or until the turnips are soft. Add kale and when the kale is softened, the soup is ready. This takes just a few minutes. This recipe serves 15+ people. Serve hot.
This recipe is a belly warmer. Enjoy!