Veggie Soup

Use organic and fresh ingredients as much as possible

Ingredients (serves 4-6 )

  • 4 cloves garlic finely minced
  • 1 medium yellow onion chopped
  • 3 carrots, peeled and sliced
  • 3 celery stalks sliced
  • 2 cups sliced mushrooms
  • 1 cup cut green beans (approx. 1/2″ long)
  • 2 cups shredded green cabbage
  • 1/4 cup fresh chopped basil
  • 1/4 cup chopped fresh parsley
  • 1 tsp ground sage
  • 1 tsp dried oregano
  • 2 cans (398ml each) diced organic tomatoes
  • 6 cups of water
  • 1 – 19oz can red kidney beans or black beans
  • salt and pepper to taste


In a large pot, saute in a small amount of water (approx. 1/4 cup) garlic, onion, carrots, celery, and mushrooms and green beans until soft.

Add in water, tomatoes, basil, parsley, sage, oregano and bring to a boil. Lower heat to medium and simmer for approximately 30 minutes. Add in beans, salt and pepper and cabbage. lower heat to low and simmer for another 15 minutes. Let sit for 5 minutes before serving.

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