Garden Vegetable Soup

I made a big batch of this soup last Sunday and basically ate on it all week long.  It was so good that, in fact, I'm making another big pot today.  I may tweak some of the vegetables based on what I have on hand and what looks good, but this is a great base to have on hand.  You can add in protein if you like, take out some of the "carby" vegetables if you are looking for a more keto style meal, and throw in just about any vegetable and it will be good to go.I'm not always precise with my measurements, so play around with what you like less of or more of.Here you go!

Garden Vegetable Soup

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

4 T minced garlic

2 cans diced tomatoes, (I used garlic and onion)

1 can Great Northern Beans (rinsed and drained)1 can black beans (rinsed and drained)1 container pre-cubed butternut squash2 cups fresh green beans, ends snapped off and broken into bite size pieces2 quarts vegetable brothblack pepperBig handful of fresh spinach2 tsp fresh lemon juice2 T oregano1 tsp tumeric1 T garlic powder

Next:

1. Heat the olive oil in large, heavy-bottomed pot or dutch oven on medium heat. Add the garlic and leeks and saute until they begin to soften.  Add the the butternut squash, rinsed and drained beans and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, black pepper and spices.  Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Stir in the fresh spinach and lemon juice.
3. Season, to taste, and serve. A little grated parmesan on top  makes it even more.

Enjoy!

   I'd love to know what you think 💚