I am back, mother-truckers! Not-so interestingly for you, I became a vegetarian exactly one year ago today. The more you know, huh?
Frugal week, as you may have guessed, has produced a lot of soups.
I’m not complaining. Rainbow soup just happens to be my most favourite soup OF ALL TIME. It’s filled with many different colourful veggies, hence the name, it’s friggen hearty and soul warmingly delicious, and it’s really good for you (especially if you are making your own broth).
The other great thing about this soup, as with most soups, is that the flavour really develops over time. This means that any leftovers you have taste even more wonderful heated up the next day.
- 1 medium onion, chopped
- 3 large stalks celery, chopped
- 4 cloves garlic, pressed
- 2 medium red bell pepper, chopped
- 1 cup chopped carrot
- 1 heaping Tablespoon sweet paprika
- 3 teaspoons turmeric
- 1/2 teaspoon cinammon
- 2 bay leaves
- A little hot sauce (I use Sriracha)
- 1 15 oz (443 ml) canned tomatoes, chopped (I tend to eyeball the amount of this ingredient, and it always turns out well)
- 1.5 cups of spinach or other dark leafy green – cut into thin strips
- 1 cup frozen green beans (or fresh)
- 5 cups veg broth
- 1 Tablespoon olive oil
In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop the sweetness in the onion.
Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots.
Cook another 5 minutes or so and add the spices. Stir and cook until fragrant – another minute or so.
Add canned tomatoes and veg broth, and simmer for about 40 mins minutes. Check carrots and celery for tenderness. Depending on how you cut the carrots, it may need more time.
Add frozen beans and spinich and simmer for another 15 minutes or until the green beans are cooked.
Add hot sauce to taste and adjust seasonings (this is where you add the salt and pepper, if you are so inclined). I find that the hot sauce is a MUST, but I do like my life spicy.