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This is an easy, comforting and healthy recipe that allows you to use the foods you have on hand, and tailor for food allergies and individual tastes. For instance, explains John Sarrouf, “I add pasta to the soup, but I do it separately, in individual bowls. I do this for two reasons: A- I’m gluten free so I eat a different type of pasta and b- while vegetable soup is often even better as a leftover, the noodles just keep on growing. So I add them only to the bowls that will be eaten immediately.”
Ingredients
3-4 stalks of celery
1 onion
3 carrots
2 quarts water, broth, bullion or nutritional yeast
4-6 oz tomato, diced or sauce
Any veggies you prefer
Optional: beans
Optional: pasta
Instructions
1. Chop and sauté celery, onion and carrots with oil until slightly cooked
2. Add water, broth, bullion, or nutritional yeast depending on what have/prefer
3. Add tomatoes or sauce
4. Then add any of the following veggies you prefer and have on hand: green beans, cauliflower, summer squash, potatoes, peas, cabbage, corn, kale
5. Optional: Add a can of white, navy or cannellini beans
6. Optional: Add pasta
7. Add parsley and basil/thyme salt to taste
