My Basic, Easy Vegetable Soup Recipe

So delicious, even with less-than-awesome ingredients

Yesterday I was craving vegetable soup, as I often do because I make it soooo well, but I didn't want to buy any groceries because I'm moving out of state in five days. So I threw together the below concoction, and it was unbelievably delicious. So go make some soup! Cooking it and eating it are two of my very favorite Soul-Healing Activities.

The Veggie Soup I Made Yesterday Using What I Had On Hand

1 TBS olive oil

1 minced garlic clove

1 TBS of chopped celery I picked off the salad I bulk-prepped a few days ago

4-6 cups water

1 cube "Rapunzel" veggie bouillon

1 TBS Better Than Bouillon Vegetable Base

1/2 tsp onion powder

6 cups big carrot chunks

2 cups small rutabaga chunks

1 TBS dried parsley

1 tsp dried thyme

1/2 cup freezer burned green peas

1 can (drained) green beans

1/4 tsp Himalayan sea salt

Saute the garlic and celery bits for about 30 seconds to one minute, until the garlic is browned. Add water and veggie bouillon(s) and bring to a boil while you peel and chop the carrot and rutabaga. Add these vegetables to the pot, stir, and boil gently until very soft, 25-35 minutes. As they boil you can go ahead and add the dried spices (parsley, thyme, and onion powder) and start enjoying that aroma.

When the carrot and rutabaga are perfectly soft and delicious, add the frozen peas and boil them until they look green and nice and not so white with freezer burn.

Last, add the green beans and let them warm up in the soup for five minutes or less so they don't get even more mushy than they already are, then add salt to taste. I put 1/4 tsp yesterday and that was perfect for me.

Note: normally I would never try to make soup without chopped onion and celery to saute in with the garlic, and I would saute those for a good 5-10 minutes to get some caramelization on them before adding the water and bouillon base. So I compensated for the lack of onion and celery by picking off what little bits of celery I could from the salad, doing two types of veg bouillon and adding the onion powder. I was pleased it turned out so great. I might do it this way more often because it was really easy and a lot less chopping.