Loaded Veggie Soup

My loaded veggie soup has been a hit for this week.

A warm delicious way to fit in a portion (or more) of veggies. It also has sweet potatoes and barley so a great way to get in a good complex carb. These ingredients could be omitted if you want to only have veggies in the ingredients.

It makes increasing your veggie intake super easy and we all need that.

Here's the recipe~ I hope you try it this week!

Loaded Veggie Soup

Ingredients

~1 cup Barley (or other grain)

~2T Coconut or Olive Oil

~1 Medium Onion, diced

~3 Carrots, peeled and sliced

~1 Medium Sweet Potato, peeled and diced

~4 Garlic Cloves, minced

~2 32oz Containers of Veggie Broth

~2tsp Italian Seasoning

~1tsp Cumin

~1 medium zucchini, diced

~1 10oz package of frozen spinach

~2 Red peppers, diced or 10 oz bag of frozen peppers

~2 cups Frozen Mixed Veggies (or veggies you have left over in fridge)

~1 Can of Coconut milk

~Salt and Pepper to taste

Instructions

1. Cook 1 cup of barley (or other grain) according to package directions, drain, set aside.


2. In a 5-quart Dutch oven pot, melt the oil over medium heat.


3. Add onions and cook for 3 minutes. Add carrots, garlic, and sweet potato. Sauté for 4-5 minutes until the vegies start to soften. Season with salt and pepper.


4. Add Veggie broth, Italian seasoning, cumin, and frozen mixed veggies. Bring to a low boil then reduce to a low simmer. Cover and let cook for 10 minutes or until sweet potatoes and carrots are to your desired consistency.


5. Add frozen spinach, peppers, and zucchini. Replace lid and cook for 5 minutes or until everything is hot. Be careful not to let it cook for too much longer once you add the zucchini in order to keep the zucchini slightly firm and still bright green.


6. Add the barley and coconut milk to the soup. Stir to combine.


7. Taste, and season with more salt and pepper to taste.


8. Serve and Enjoy!