Y’all, I feel a little silly sharing this recipe. I mean, it’s just vegetable soup, nothing fancy, right? But I love this soup. It is absolute comfort food to me. This makes an enormous batch, which I always freeze half of. When I feel a cold coming on, I pull out a quart of this soup. When a friend has the flu or just got out of surgery, I pull out a quart, bake or pick up a fresh loaf of bread and take it to them. The secret is allowing this to simmer for a long time so that the flavors become more than just some vegetables in broth. Anyways, with a raging flu season going on out there, I hope you enjoy it, despite the less than ideal picture.
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tsp salt
- 1 bay leaf
- 2 cups cooked white-ish beans (cannellini, chick peas, canary beans)
- 2 cups cooked green-ish beans (cut green beans, peas, baby lima beans)
- 1 14 oz can diced tomatoes
- 1 10 oz package frozen spinach or 1 bag baby spinach
In a large soup pot, combine 1st 7 ingredients (onions through white-ish beans) with 2 quarts water. Bring to a boil, cover and allow to simmer until the vegetables are tender, about 45 minutes to an hour. Adjust salt to taste, then add remaining ingredients and cook another 10 to 15 minutes.