welcome back busy bees to our 30 days to
eating healthy and living unsung and
today I'm gonna give you another soup
recipe you guys love the soup series
that I did in the fall so every Tuesday
I'm gonna be sharing my favorite soup
recipe with you today we're gonna be
making a veggie filled soup if there was
one dish that you wanted to get all your
veggies in at once that's also
comforting and satisfying this is it if
you guys are excited to join me on this
30 day journey to eating healthy and
just reset with some veggies and all the
good stuff for your body be sure to hit
that subscribe button and if you guys
have any special requests for a specific
soup series don't forget to comment in
the section below I'm gonna go ahead and
get started with our veggie soup I get
asked about this stockpot a lot so I'm
just gonna tell you guys what it is
right now off the bat it's a 3.5 quart
lake crusade and I love this pink color
but any big heavy bottom pot will do
I'll put a link to it in the description
box below so first I'm gonna add some
ghee ghee is clarified butter and it's
been said by nutritionists that it has
an amino acid that promotes weight loss
I'm using a tbsp of ghee here and I'll
add it to my pot let it melt the ghee
will add a really aromatic and nutty
flavor if you don't have ki you can
substitute for a tablespoon of butter or
olive oil then I'll add half of an onion
that I've already chopped saute it for
about a minute or two and then I'll add
two carrots chopped and one celery
chopped my mirepoix
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next I'll add 2 teaspoons of Italian
seasoning 1 clove of minced garlic
and 1 teaspoon of kosher salt I'll
continue sauteing it until the
seasonings really release its oils it's
gonna smell really good all right our
vegetables have cooked down and kind of
brown this is where you really develop
all the flavors and then I'm gonna add
the rest of the veggies I have 1
zucchini that I've chopped 1 cup of
green beans that I've cut into 1-inch
pieces a cup of broccoli and I'll cook
it for another 2 minutes
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that is called flavor my friend don't
worry the broth will deglaze it and
really infuse all that juicy and
vegetable flavor into our soup you want
healthy but you also want it to taste
good and that's where it's at now I'll
add 1/2 a cup of diced tomatoes with its
juice 5 to 6 cups of vegetable broth
depending on how soupy you like it and
finally our secret weapon to really
flavor and give this soup some depth
Parmesan right and then I like to add a
fresh sprig of rosemary into my soup
give it a final stir
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so the parmesan rhyme is kind of my
secret weapon for this soup it really
adds a saltiness and it really amps up
the depth of flavor you have that
vegetable with the cheesy flavor this is
my favorite suit if you guys are
wondering where you can get the parmesan
rind you can actually go to any cheese
monger and ask them Kate can I have some
parmesan rind wholefoods is where I
normally get mine and they just put it
in like a box like this and it's really
cheap I got let's see I got a box with
like four or five pieces for 250 and
they're like this big I usually store
them in the freezer and anytime I make
soup I'll just add a piece in and we'll
close the lid let it simmer on medium
heat for about 25 minutes until the
veggies are nice and cooked down then
I'll show you guys our next step the
soup looks so great and it smells so
hearty
so next step I'm gonna fish out my
rosemary and the parmesan just because
we don't want to bite into them when
serve a and then keeping the soup on a
low simmer I'm gonna amp up the soup to
make it a little more filling here I
have a whole can of cannellini beans
which are just white kidney beans that I
got from the market I like them because
they're big and they're hearty I'm
adding them right before serving because
if I added them in while the soup was
cooking and boiling all of this would
have been gone and you would just have
been left with like a shelf
and then I'm adding in some savoy
cabbage
I'm giving cabbage soup a whole new
meaning this is my favorite cabbage it's
this one right here it's got like curly
edges and you can find them at any
grocery store nowadays but if you can't
find this one you can substitute for a
napa cabbage although I feel like napa
cabbage gets too mushy kale would be
another good option or spinach but I
like this one because it holds its
structure I'll add it into my pot bring
it back up to a boil let it cook for
five minutes and we're ready to serve so
many veggies and then to garnish I just
like adding a little bit of parsley on
top our soup is done it's so colorful
the broth smells so good I'm gonna give
it a try the veggies are so soft but I
love that miss savoy cabbage gives it a
little bit of texture and a slight
crunchiness to it I didn't cook the
savoy cabbage all the way down but you
certainly could if you wanted to mmm why
don't way to get your veggies in I don't
feel like it's a chore to eat my veggies
or anything at all I just love how the
flavors just all meld together of course
I used what veggies I like to add in
here but you can certainly add your own
if you want if you wanted to add more
tomatoes you could if you wanted to add
C what would be good in here if you
wanted to add bell peppers or eggplant
and take it in kind of like a
Mediterranean direction that would be
really delightful as well now let's talk
about how
to prep this for a lunch for a work or
school I have just a 16 ounce mason jar
in here of course if you wanted to eat
more you can get a bigger jar but I
would just fill up 3/4 away full and
then heat it up if you don't have access
to a microwave another really great way
to store it is in Inked thermos here I
have a regular red plaid thermos it's
gonna it's gonna be a little tricky to
add it into this one right here but I
only have this thermos you can just use
a funnel to add the vegetables in there
but this would be a really great way to
keep hot piping hot so that it's ready
for you to eat and then also if you guys
feel like this isn't enough food for you
pairing this with a lean protein like
chicken or my salmon yesterday with the
lentil salmon that would be another
really great option don't you guys feel
so much healthier already I do
of course I'm eating this every day so
everything that I make for the show you
guys we end up eating for lunch and
dinner tomorrow I'm thinking I will do a
quinoa rice bowl or a quinoa grain bowl
actually because it's not rice with a
yummy protein leave a comment below so
you can let me know what kind of green
bowls you like and which direction I
should go with it I'm making this pretty
much live to edit every day so your
comments and suggestions will be totally
taken into consideration and I will make
whatever you guys want to see thank you
so much for watching soup Tuesdays and I
will see you guys tomorrow bye
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Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY #BuzyBeez it's Day 3 and we've got a hearty Vegetable Soup to get healthy and lean! Tuesdays will now be Soup Days! SUBSCRIBE & Hit The Notification Bell ➜ https://goo.gl/KjGx5o Day 2: https://youtu.be/Bo1nFzrI-zk 30 DAYS Playlist: https://www.youtube.com/playlist?list=PL81ef2gEnaNPbHikFkqL8wlNiAuP8r-1N Stay Connected for special announcements and updates! http://eepurl.com/PtVOL Le Creuset Pink: http://shopstyle.it/l/h6GL Hot Plate Burner: http://shopstyle.it/l/jsCX Crate and Barrel bowl: http://shopstyle.it/l/h6Gi West Elm Gold Flatware: http://shopstyle.it/l/h6t3 My Staub: http://shopstyle.it/l/knN5 Anthropologie bowls: http://shopstyle.it/l/h6G3 My Latte Bowls: http://shopstyle.it/l/knNy Cutting board: http://shopstyle.it/l/h6uj Marble Slab Board: http://shopstyle.it/l/h6hf KitchenAid Mixer: http://shopstyle.it/l/bZfs Immersion Soup Blender: http://shopstyle.it/l/knOf Le Creuset Dutch Oven: http://shopstyle.it/l/bPXm Smeg Toaster: http://shopstyle.it/l/bPXr Raccoon Salt Jar: http://bit.ly/2tzMFoU Easy & Healthy Vegetable Soup Recipe SERVES 4-6: In a heavy-Bottomed pot on medium heat, add 1 tbsp Ghee, let it melt 1/2 chopped onion, saute for 1-2 minutes 2 carrots chopped 1 chopped celery mix together, sweat, add 2 tsp Italian Seasoning 1 clove minced garlic 1 tsp Kosher salt saute for another 2 minutes add 1 cup chopped zucchini 1 cup chopped green beans 1 cup broccoli cook another 2 minutes, add 1/2 cup diced tomatoes 5-6 cups vegetable broth 1 rind parmesan cheese 1 sprig fresh rosemary stir, cover, and cook on medium heat for 25 minutes fish out the rosemary and parmesan rind. On a low simmer, add 1 can cannellini beans and 1/2 small shredded savoy cabbage Stir, cook 5 more minutes and serve with a garnish of parsley. SERVES 4-6 Honeysuckle Logo by Karli Ingersoll: http://karliingersoll.com/ Honeysuckle Bee logo by Spruce Rd: http://www.sprucerd.com/ Music licensed from Lullatone: https://www.youtube.com/user/lullashawn Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. INSTAGRAM Follow me: instagram.com/honeysucklebeez BLOG: http://www.honeysucklecatering.com/ Mailing Address: P.O. Box 2786 Toluca Lake, CA 91610 © 2018 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic