Loaded Veggie Soup

This soup is FULL of veggies that will soothe you and provide a healing benefit as well. You can add different veggies and spices if you prefer! It makes a pretty big batch so you will have leftovers for easy meals!

Ingredients:

• 1/4 cup veggie broth, for sauteing
• 2 Celery Stalks, thinly sliced
• 1 large Onion, chopped
• 4 cloves of Garlic, minced
• 8 oz button mushrooms, chopped
• 3 Medium Carrots, diced or thinly sliced
• 1 Red Pepper, chopped
• 1 Green Pepper, chopped
• 3 Small Red or Yellow Potatoes, diced
• 2 cups of Green Beans
• 1 Tbsp Dried Parsley
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 2 tsp Dried Thyme
• 2 tsp Turmeric
• 2 tsp Real Salt
• 1 tsp Ginger
• 1/2 tsp black pepper
• 6-8 cups of Veggie Broth (depending on how much you like here)
• More Salt & Pepper to taste

** You can use any veggies you love! I also like adding tomatoes, spinach, cauliflower or broccoli, etc. Nothing is off limits.

Directions:

1. In a large pot, heat the veggie broth over medium heat and saute the celery, onion, garlic and mushrooms until they are soft. Usually about 7-10 minutes.
2. Add the rest of the veggies and saute until they are slightly soft. About 15 minutes.
3. To the veggies, add all the spices and allow to coat and get nice and aromatic.
4. Add the rest of the veggie broth or you can use water, to the pot and bring to a boil.
5. Reduce heat to medium and cover. Let simmer for about 45 minutes to an hour. Stirring occasionally.
6. Soup is ready when the carrots and potatoes are soft. Add salt and pepper to taste if needed.

Serve with crackers ( I use Simple Mills Almond Flour Crackers) or some gluten free bread.