Vegetable Soup

Nothing is more comforting or satisfying than a big batch of vegetable soup.  My version allows you to customize it to what you like (or don't like).  



Ingredients


1/4 cup apple juice
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)


Directions


Heat apple juice in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.


Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.


Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Forks over Knives Foodie

Hello all!


I wanted to start out blogging about my recent revelation watching Forks over Knives and Food Inc.


I am a foodie at heart and love to cook and love eating even more.  I plan on blogging my way through all things that are food related, tips and tricks I have picked up, and how to transform anything that is your favorite dish with meat and dairy to something that is vegan, satisfying and above all healthy and delicious.


Looking forward to getting feedback and deconstructing some of your favorite recipes the Forks over Knives way.