Vegetable Soup!

 This is a recipe from the Eat Clean Diet.  I liked it because it had a few different vegetables that I had never tried.  Plus, it's a great lunch because it's not too filling!

 I made a big batch, and divided it up into baggies so I could just warm it up for lunches!  Super Delicious!

Ingredients:

¼ cup / 60 ml extra virgin olive oil

1 bunch celery, leaves included, trimmed and coarsely chopped

2 large onions, peeled and chopped

3 fat carrots, peeled and coarsely chopped

3 parsnips, peeled and coarsely chopped

1 head garlic, peeled and coarsely chopped

4 fist-sized yellow potatoes, peeled and coarsely chopped

1 head green cabbage (about the size of two hands cupped together), shredded

2 x 15 oz cans white kidney beans, rinsed and drained

8 plum tomatoes, coarsely chopped

12 cups / 3 L low-sodium chicken or vegetable stock

1 Tbsp / 15 ml sea salt

1 Tbsp 15 ml freshly ground black pepper

2 Tbsp / 30 ml dried oregano

2 Tbsp / 30 ml dried basil

Cooking Directions

In large Dutch oven or heavy-bottomed skillet, place olive oil and heat over medium-high flame.
Add celery, onions, carrots and parsnips. Sauté until onions are soft. Add garlic, potatoes, shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and let simmer for an hour or until vegetables are soft.
Serve hot.