Vegetable soup is something that I love serving for dinner when there’s no occasion and I just want a hearty dinner that’s light. I pair a vegetable soup with dinner rolls or with a crusty bread just because I love dipping it on the hot soup. Satisfying? Yes.
Our friends over at Recipe Lion have this to say about this recipe:
“Whether you’re fighting off a cold or simply want something to warm you up, this Magic Healing Soup is the perfect vegetable soup recipe for the job. It’s a cross between a vegetable soup and cabbage soup that’s light yet comforting and delicious. We call it “magic” because it’s a healing recipe that is packed with good-for-you ingredients that help you feel better.”
I am often a victim of cold and colds. They usually come together. So even though I love icy weather, I still need something to warm me up and make me feel better. This soup did just the job! It’s flavorful, it’s delicious, it’s warm, and it’s full of nutritious things on it. This is the perfect soup for you who wants a healthy but yummy soup!
Ingredients:
1 small onion
2 cloves garlic, minced
1 (8-ounce) package Giorgio sliced mushrooms
3 carrots, peeled and chopped
2 to 3 stalks celery, chopped
1 zucchini squash, diced
2 cups Green Giant green beans (frozen or fresh)
1 (14-1/2-ounce) can Bush’s Best kidney beans, drained and rinsed
3 cups cabbage, shredded
2 (14-1/2-ounce) cans College Inn chicken broth
3 cups Campbell’s tomato juice (V-8, homemade, or store bought)
1 (8-ounce) can Hunt’s tomato sauce
2 teaspoons McCormick Italian seasoning
salt and pepper, to taste
Instructions:
In a large pot, saute onion, garlic, mushrooms, carrot, and celery until soft – about 5-10 minutes. Add remaining ingredients to the pot and stir to combine.
Bring to a boil, then reduce heat and simmer for 30-40 minutes. Taste the soup and adjust for seasoning. Serve hot.
Slow Cooker Instructions:
In a pan on the stovetop, saute onion, garlic, mushrooms, carrot, and celery just until soft – about 5 minutes. Add to the slow cooker with remaining ingredients and stir to combine.
Cook on HIGH 2-3 hours.
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Quick Tip: To freeze, simmer the soup for 20-30 minutes, just so the vegetables are slightly undercooked. Cool soup completely, then transfer to Ziplock bags. Freeze bags on a cookie sheet for about an hour, then layer the bags in your freezer once frozen.
Thanks again to Recipe Lion for this amazing recipe.
