If you’re New Year’s resolution is to save money, this recipe is for you. If you resolved to eat healthy/clean this fits for you too. It’s delicious, nutritious, inexpensive and keeps that bag of frozen broccoli from being forgotten in the back of the freezer.
I make this soup every couple of months to use up all the veggies I have on hand and to make room for all the great things we get in our CSA. It’s super easy and it has never let me down even though the ingredients vary with each batch.
Here’s how you make it:
- Any frozen veggies you have in your freezer that you need to use. (I used broccoli, spinach, kale, black eyed peas and asparagus in this batch.)
- Homemade chicken stock or a 32 oz box of organic low sodium chicken broth.
- Any fresh veggies you want to add. (I needed to use up some carrots and celery)
- 1 can fire roasted tomatoes.
- 2 cloves of fresh garlic (minced)
- 1 teaspoon thyme
- sea salt and black pepper to taste
- Optional: 1-2 pieces of nitrate free bacon
- This couldn’t be easier. Just pour the broth into a large soup pan and add the coconut oil. Let that start to heat up.
- Add in the frozen veggies.
- Wash, chop and toss in any fresh veggies you want to add.
- Last add the canned tomatoes and seasonings.
- Allow this to simmer on low for at least an hour to blend all the flavors.