Vegetable Soup

On a less whiny note, I made soup (because isn't that required when you feel sick?) Saturday for lunch. It was perfect and felt so nourishing, I love soups!


Easy Vegetable Soup In a large pot saute one large, chopped onion in a couple tablespoons of olive oil for about 5 minutes. Add 2 zucchini squash chopped into bite size pieces. Saute the squash with onion an additional 5 minutes. Pour in 4 to 6 cups of chicken broth and add half a bag of baby carrots. Bring to a boil and then simmer till the carrots are soft, about 20 minutes. Season with a pinch of salt, pepper, some basil, garlic powder, italian seasoning, and oregano. You can tell how I feel about measuring...I pretty much just sprinkled all the spices on top and guessed. Better to taste and add more in case you aren't sure. Also, for soups, chicken broth is cheapest in the giant metal cans that are 6 cups worth (I think) They are usually on the very bottom of the shelf... or you could make your own chicken broth letting a chicken simmer with vegetables for about 6 hours on your stove. This is delicious or at least it looks delicious when Ina makes it that way on the food network. Bonus thought: Use chicken broth instead of water to make brown rice as directed on the package. Much tastier!