Los Lobos Vegetable Soup
Ingredients
- 1 tablespooncoconut oil
- 2 cupschopped onions
- 8 clovesgarlic, minced
- 1 largecarrot, diced
- 1/4 teaspoonfreshly ground black pepper
- 2bay leaves
- 6 cupsfiltered water
- 1 largestalk celery, minced
- 1 cupchopped cabbage
- 1/2 poundfresh mushrooms, sliced
- 2 teaspoonssalt
- 1 1/2 cupstomato juice or 3/4 cup tomato sauce
- 1 mediumripe tomato, diced
- 6scallions, minced
- 1 mediumzucchini, diced
- 1 handfulspinach
- Pinchof dried basil, dill, and thyme
Method
- Place coconut oil in a large soup pot and add onion, garlic, carrot, pepper, and 1 bay leaf and saute for 30 seconds at medium heat.
- Add 6 cups of water, cover, and bring to a boil for 20 minutes at medium heat, and add remaining ingredients.
- Simmer for one hour.
- Cool and serve.
Notes
This is our basic hardy everyday recipe, and in winter I will add a touch of smoked paprika. A good soup gets better the day after you prepare it, and will last 2 or 3 days in the refrigerator. You want to use ingredients that are fresh and seasonal.