After my amazing adventure in Toronto, Canada (check out some pictures CLICK HERE), I got home and just craved my bed and lots and lots of simple vegetable dishes.  I love going out to eat and trying creative dishes prepared by incredible chefs, but I just love homemade food more.

This hearty vegetable soup was my attempt to create a recipe that anyone, no matter their food choices or time restraints, could manage.  I think I succeeded… so long as you like to eat vegetables (:

Hearty Homemade Vegetable Soup

Serves 6 to 8

4 large garlic cloves, chopped

3-6 Tbsp. vegetable broth + 3 1/3 cups (equal to one 32 fl. oz. container)

1/2 tsp. celery seed

1/2 tsp. black pepper

1/2 tsp. thyme

1 bay leaf

1 box frozen spinach

Heaping 1/2 cup chopped frozen asparagus

Heaping 1/2 cup frozen pea and green bean mix

Heaping 1 cup frozen medley (Trader Joe’s brand with corn, carrot, green beans, and peas)

1-2 tsp. sriracha sauce

2 Tbsp. nutritional yeast (optional)

1 cup organic tomato basil pasta sauce (Newman’s Own brand)

Heaping 1/2 cup cooked quinoa, or any cooked grain you have on hand

Directions:

In a large saucepan, sauté the chopped garlic in 3 to 6 tablespoons of vegetable broth.  Alternately, you can use 1-2 tablespoons of olive oil if you prefer.  Sauté for 2-3 minutes over medium heat then add in the celery seed, black pepper, and thyme; stir to combine.

Add the remaining 3 1/3 cups vegetable broth and the rest of the ingredients from the list.  Stir well and let cook over medium-high heat until the frozen vegetables are cooked and the soup is lightly simmering and thick.  Enjoy with some bread or crackers and be sure to sprinkle some french fried onions on top (:

Tags: Soup, vegan soup, vegetable soup