- 1/2 T Minced Garlic
- 1t Celery Salt
- 1t Red Pepper Flakes (or to taste)
- Salt & Ground Black Pepper
- 8 Cups of Veggie Broth
- 1 Large Can Diced Tomatoes
- 2 Cans of White Beans
- 1/2 Red Onion Chopped
- 1 Head of Collard Greens or other hearty green
- 1 Butternut Squash Cubed
- 1 Zucchini
First step is to gather up all the spices and chop your veggies so that when your pot is hot you can quickly start to add everything together without burning the onions and garlic!
Saute half a red onion in extra virgin olive oil until they become slightly translucent and then add in as much minced garlic as you like along with all of the spices (will be listed below) to release all of the flavors.
would be nice if add white beans into soup, not only are they delicious but they leave you feeling full and satisfied without adding any meat or pasta.
Next into the pot go your harder veggies like butternut squash and zucchini, allow them to saute for a few minutes or until they start to get some color and soften just a little. Then add in a large can of diced tomatoes.
Followed by 8 cups of water and veggie base, or you could use a traditional vegetable broth I would recommend a low-sodium option.
Then add any remaining ingredients that don’t need to cook for too long, like the beans or sliced mushrooms.