February 20, 2011

Veggie Soup for Meatless Monday

Last week while watching the news I heard about "Meatless Mondays".  Apparently I'm late to the party because it seems like it already has a huge following.  There is already a site www.MeatlessMonday.com where you can find out lots of reasons to participate.  
They say: "Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel."
Last week, I made this veggie soup one night to have the next day (and the day after that).  Soup is one of those foods that tastes better the next few days after it is made.  There are SO many ways to make soup, and SO many things you can put in it.  Here is my quick version.  Since there are so many veggies and I added a whole grain pasta at the end, the soup turns out to be very hearty & filling
  • 1 onion roughly chopped
  • 6 cloves of garlic thinly sliced
  • 2 -3 carrots roughly chopped
  • 3 stalks celery roughly chopped
  • 2 potatoes cubed into bite size pieces
  • 1 can chopped tomatoes 
  • 1/2 bag mixed frozen veggies (mine had corn, peas, lima beans and string beans)
  • herbs whatever you like & have - I used lots of oregano, thyme and Italian season that I had
  • salt and pepper
  • 4 cups of water (or reduced sodium chicken stock if you're wanting a different flavor)
  • salt, pepper & red pepper flakes - to taste
  • pasta, rice or grain cooked how you like to add to soup at the end
  • Parmesan for topping - totally optional

- In a large stock pot over medium heat saute the onions in 1 tablespoon olive oil until translucent 
- Add the garlic, carrots and celery and cook for 5 minutes 
- Add everything else (except cheese & pasta) and bring to a boil
- Simmer for however long you have 20 minutes - and hour
- The following night I reheated and served the soup over whole grain pasta with a little Parmesan


  1. I'd love a bowl of this tonight... wish I could stand long enough to make it!

  2. Yum! We'd love for you to share your recipe at dishfolio.com!

  3. This looks so healthy and savory. I had been heari alot about meatless mindays but wasn't aware it had become so huge!
    Btw, gorgeous picture!

  4. This looks perfect. I have been rotating more vegetarian dishes into the weekly repertoire for awhile now, and I was unaware of meatless Mondays. Thanks for sharing! I did a similar soup not too long ago and it was very hearty http://sweetveg-e.blogspot.com/2010/12/veggie-lentil-soup.html.

  5. Anonymous21.2.11

    If this is supposed to be a vegetarian recipe in support of Meatless Monday, why does it call for chicken stock?!

  6. The recipe clearly calls for water & lists the stock as an option.

    My recipes are never by the book and always open to interpretation. Cooks are always welcome to modify my recipes as needed.

    In the end isn't it this experimentation & modification that makes cooking wonderful?

  7. Anonymous21.2.11

    To Anonymous... Read the recipe Again. If you FOLLOW THE RECIPE use the 4 cups of WATER !! Only if you want a Different Taste, use the chicken stock for a DIFFERENT TASTE ! The stock is ONLY A SUGGESTION!!

  8. bgawk22.2.11

    chicken stock?!?!? Even if it is a suggestion why would the author suggest this on meatless monday?

  9. This is the most generous thing I've seen in a while. Thank for posting it. I'm glad you did. You gave me a good idea for my tomato soup I usually puree all the veggies that I put in it, but I think I could make it a vegatable soup or put pasta in it. Thanks.