For six years now, I have done a photo project that I have lovingly named The October Project. Since today is rainy and cold, I decided to make soup and use that soup as the first photo for this year’s project. When I tasted it, I decided that I had to put this soup on the blog for World Vegetarian Day. As I shared on this blog’s Facebook page, I know a lot of my readers aren’t vegetarians or vegans, but perhaps today you could make your day meatless, in honor of World Vegetarian Day? If you have already eaten meat, then how about reserving a day this week to be meatless? Who knows, you just might end up making the switch to the veggie side!
This soup is very easy and tasty. I only took a taste, because it’s cooking away in the crock pot at the moment, but trust me, it’s tasty!
World Vegetarian Day Vegetable Soup
4 cups of vegetable broth
1 tablespoon olive oil
1 red onion chopped
4 garlic cloves, minced
2 carrots, peeled and sliced
1 small head of red cabbage, sliced into ribbons
1 small green pepper, seeded and chopped
4-5 white potatoes, peeled and chopped
1 can of cannellini beans
1 small can of tomato paste
First, saute the onions and garlic in olive oil, until they are cooked down. When the onions and garlic are cooked, add them and all of the other ingredients to your crock pot and cook on low until the potatoes and carrots are fork tender. If you want to cook this on the stove top, just add all of the ingredients to your soup pot and cook on low for 30 minutes or so, until potatoes and carrots are fork tender.
I think I am going to make some drop biscuits to go along with this soup. I can’t wait to try it.
Have a great day everyone and keep cooking!