Coach Nicole's Cold Weather Vegi Stew

Coach Nicole's Cold Weather Vegi Stew

Coach Nicole says she loves making this soup throughout the fall and winter. It's filling, healthy and stores well. This recipe was not tested by Bob's Red Mill. High Fiber, Lactose Free, Low Sugar, Soy Free, Vegan.
Servings
8 servings
Prep time
15 minutes
Cook time
60 minutes
Passive time
n/a

Ingredients

Soup
  • 1-1/2 cups Vegi Soup Mix
  • 1 Onion medium-sized, finely chopped
  • 2 Garlic cloves, minced
  • 2 Tbsp Olive Oil
  • 2 cans Diced Tomatoes (14 ounce cans)
  • 6 cups Water
  • 4 Carrots large-sized, chopped into 1/2 chunks
  • 1-1/2 Tbsp Dried Basil
  • 1-1/2 Tbsp Dried Oregano
  • 1 tsp Sea Salt
  • 2 tsp Cracked Pepper (fresh)
  • 9 oz Spinach frozen

Instructions

Soup
  1. Heat oil in a large pot on medium heat. Add onion and garlic, cook until onion is transluscent, about 5 minutes.

  2. Add remaining ingredients (except spinach) to the pot and bring to a low boil. Simmer, covered, for one hour, stirring occasionally. Add frozen spinach during last 10 minutes of cooking.
  3. Adjust seasoning to taste--almost any combination of your favorite seasonings will work well in this soup. Refrigerate, covered, for about a week. This soup also freezes well. When reheating, add a little more water to reach desired consistency.



    Serves 8.

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