Veggie Soup (Witch Soup)

This is another dish that I have my wife to thank for because this is something I would have never considered cooking, much less eating. "No meat? No thanks," as many typical Americans would say, with the majority of our meals being centered around meat. However, when you get older, health becomes more of a concern along with the addition of an expanding waist line. Whether you're looking to eat more veggies, or just trying to be more health concious, this is a remarkable dish that doesn't sacrifice taste.

Ingredients:

-3 tomatoes

-1 large carrot

-1 onion

-1 brocolli

-1/4 head of cabbage

-1 bell pepper

-2 or 3 celery stalks

-4 cloves of garlic

-2 green chili peppers

-1 can of whole tomatoes

-2 chicken stock cubes (or actual chicken stock)

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Preparation:

The preparation is very simple and straightforward. Roughly chop all the vegetables into 1.5cm cubes. The chopping does not have to be very precise since all the veggies will be broken down as they cook into a soup. Only the carrots have to be sliced thinly as seen in the pictures below.

Cooking:

Saute the vegetables for about 5 minutes with some olive oil.

Add the cabbage and saute.

Add the 3 diced up tomatoes

Add the canned whole tomatoes and break them apart with a spatula.

Season with some oregano.

A nice heaping of fresh cracked salt and pepper.

A few bay leaves for more flavor.

Stir and bring the soup to a boil. Lower the heat and let it simmer for about 30 minutes. You can cook it longer if you want the vegetables to be a bit softer. Conversely, cook it less if you want more bite.

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Bon appetito! This recipe creates roughly 5-6 portions and can be refrigerated for up to a week. This is quite a satisfying dish despite the lack of actual meat. I have been eating this as my dinner during the weekdays for almost 2 weeks now. It is super convenient and easy to reheat for a quick and simple dinner. Enjoy!