It’s officially soup season - warm, flavory chunky or smooth soups to sip at lunch and dinner. This earthy vegetarian soup was created with few ingredients I had in the house, but sure it is delicious and low caloric as well.
Ingredients for earthy vegetarian soup
1 cart of vegetable broth
1/2 onion diced
1 tablespoon of garlic
1 teaspoon of ginger
2 tablespoon of pesto made with basil, olive oil, salt and pepper
4-5 small yellow potatoes peeled and cut in wedges
1/3 of a purple cabbage sliced thin
olive oil, salt and pepper
one can red beans organic
I took the crock pot out and added some olive oil on the bottom. proceed to add all ingredients starting with the onions, cabbage, and finishing with the broth. Cook for 4 hours on low. I cooked it at night, then in the morning I hit it up again for 15 minutes, while cooking some plain basmati rice.
I placed the rice in a bowl and pour the soup around it. This is such an easy earthy vegetarian recipe. You could add chicken to make it a bit more substantial or even pasta for a version of pasta and fagioli. The aroma of the pesto gives it a very pleasant flavor and kills a bit the strong cabbage smell.