Recipe of the week: Vegetable Soup

Last weekend I made a lot of soup. It was easy, made the apartment smell nice and provided me with plenty of leftovers! I basically just threw in a whole smorgasbord of vegetables, but here are deets.

Vegetable Soup
1 - 32 oz carton of vegetable broth

4 large Idaho potatoes, cubed

1 large zucchini, cubed

1 large yellow squash, cubed

1 red bell pepper, sliced

1/2 lb spinach

1 cup sweet peas

4 cloves garlic, chopped

1/2 small onion, chopped

1 bay leaf

Cumin, to taste

Celery Salt, to taste

Oregano, to taste

Ground Black Pepper, to taste

Red Pepper Flakes, to taste

Add garlic, onion and bay leaf to vegetable broth in a large pot. Heat for about 5 minutes on medium heat.

Add potatoes and spinach. Sprinkle in some some cumin, celery salt, oregano, and black pepper, and cook on high heat until potatoes start to become tender and the spinach is wilted.

Take out a few cups of the mixture (make sure you have a good chunk of potatoes) and blend in a food processor. Add back to the soup mixture.

Add zucchini, yellow squash, red peppers and peas. Sprinkle in some more of the spices and red pepper flakes to give the soup a little kick. Simmer until the squash softens.