Throw-It-Together Vegetable Soup

Hi Friends.

I'm sorry I've been absent from this blog for well over a month (or two) now. I haven't been posting because I haven't been cooking. We've been really busy, and I've been exceptionally tired after work, so we've been eating out, or eating "staple" meals that I've already described on this blog.

One day, however, I was really in the mood for some soup. So I decided to raid the fridge, freezer and pantry to concoct something sans recipe.

I hope you all can use this recipe as a foundation, and add or remove ingredients to your liking.

Hopefully, I'll be able to post a little more frequently now that the holidays are just around the corner and I will at least be doing some baking!

Throw-It-Together Vegetable Soup

Serves 6-8 (Or 2 people 3 times. Hah.)

Ingredients:

1/2 medium red onion, diced

1/2 bunch of celery, chopped

2 cloves garlic, minced

1/2 head of a small cabbage, shredded

1 can sweet corn, drained

1 can garbanzo beans, drained

1 can whole tomatoes, chopped and juice reserved

1 tsp thyme

1 tsp oregano

1 tsp parsley

1 tsp Lawry's seasoned pepper (or any coarse ground pepper)

2 Tbs vegetarian bullion

8 cups water

salt to taste

Procedure:

1. In a large soup pot over medium heat, saute the onion and celery until translucent. Add the garlic and saute for about 30 seconds (don't let the garlic burn!).

2. Add all of the rest of the ingredients except the salt, and bring to a boil. Cover and turn the heat down to allow the soup to simmer.

3. Simmer on low heat for about 45 minutes, or until celery and onions are very tender. Finally, add salt to taste.

4. Serve with a sprinkling of Parmesan cheese on top and a whole wheat roll on the side.