Ok, so I went a wee bit nuts on the produce this weekend. Literally all I see when I open my fridge is vegetables.
Don’t get me wrong, that’s a GOOD thing, BUT I’m worried about some of it rotting before I get a chance to eat it.
*Cue vegetable soup*
Soup is a wonderful solution when you have a ton of vegetables and are unsure what to do with them. This morning I was inspired to use vegetables in *most* of the colors in the rainbow to make a wonderfully simple soup. (You have no idea how badly I wanted a purple onion to (semi) complete my rainbow!)
It’s came out delicious and super light. Here’s what I did. I hope it inspires you to whip up your own version of rainbow soup at home.
- 1/2 sweet onion
- 2 carrots chopped
- 1/2 medium zucchini chopped
- 1/2 medium yellow squash chopped
- 1/2 large red pepper chopped
- 2 cups of your favorite broth or stock (a can would work)
- 1 15oz can undrained Cannellini beans (white beans)
- 1/2 tbsp lemon juice
- 1 tsp dried cumin
- 1/2 tsp ground ginger
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
Spray a medium sized pot with some non-stick cooking spray and heat over medium-high. Add the onion and carrots and cook until browning.
Add the remaining vegetables and sauté for a few minutes until they soften just a little.
Add the broth, beans with liquid, lemon juice, and spices and bring to a boil.
Shut off heat and serve!
Sorry I don’t have many good pictures. SOMEONE was bugging me.
And he stole my spoon!
Update: I’m eating the leftovers today. It’s even BETTER! Such a great lunch on a rainy day. The recipe yielded 5 cups I’m counting it as 2 nice sized servings but I’ll give you the nutritional info per cup and let you decide.
|Servings||Amt per Serving|
|100||1g||4g||old: 1||new: 3|