When I first came home from the hospital after having Claire the only food that really sounded good to me was soup and bread. Our church family was kind enough to bring us many meals that first month home and anytime anyone called to see what we would like for dinner I was quick to say “Soup & Bread!”. There were also many times where I would send Brian to the store for sourdough bread.
The other night Brian was called back up to sour dough bread buying duty. With the nights getting chillier I have been craving soup and bread once again. I used to love my southwest soup but I wanted something a little bit cleaner… and vegan… and full of vegetables. I started off by sauteing an onion and then threw nearly every vegetable we had in the fridge into the pot. The resulting soup has a nice hint of heat from the salsa but it mild enough that even Kenley enjoyed it!
I added a cup of navy beans to the soup because they were in the fridge and needed to be used up but the soup will be great with or without them. The great thing about soup is you can throw random leftovers in and it will still taste delicious!
Vegetable Verde Soup
- 1 onion, quartered and sliced
- 4 large carrots, sliced
- 4 stalks celery, sliced
- 1 zucchini, sliced
- 2 T coconut oil
- 4 whole garlic cloves, smashed (mine were on the smaller side)
- 1 cup corn
- 1 cup navy beans (optional)
- 2 cartons vegetable broth
- 1 jar salsa verde
- salt and pepper
- In a large pot over medium heat add coconut oil and onions. Cook until onions are soft and translucent.
- Add carrots, garlic, celery, and zucchini. Saute until just tender.
- Add broth, salsa, corn, and beans to the pot and bring soup to a boil.
- Reduce heat and simmer covered for 20-30 minutes.
- Add salt and pepper to taste and remove garlic cloves.
- Serve with crusty (sourdough) bread!
I am contemplating starting a sourdough starter and regularly making sourdough bread, does anyone know a good place for me to start?