Baby it’s cold outside…
Actually, we haven’t had much snow here in the big nj, just a few flurries one night which melted within a day or two, however, it is still chilly. My favorite fix to warm my body…soup! This veggie soup has plenty of vitamins to keep away a cold or flu, and bulgar for some bulk. (B-B …just like my sister B!) It is pretty simple to make, let it simmer and then devour! It looks festive and warms the soul, couldn’t ask for a more perfect soup.
Le ingredients: zucchini, carrots, onion, diced tomatoes, black beans, olive oil, garlic, chicken bouillon cube, bulgar wheat (not all pictured!)…
…cumin, salt, pepper, cinnamon, nutmeg, saffron
Fresh garlic cloves look shiny! Wow, I am easily amused 
Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Then add the chopped carrots and zucchini
Add in the minced garlic and continue to sauté for about 5-7 minutes
Place one bouillon cube in a medium bowl, one with a spout works best, and pour 6 cups of boiling water over. Stir around to dissolve.
Pour broth over the sauteed vegetables
Also add in the bulgar (or quinoa), tomatoes, beans and spices.
Bring to a boil and allow to simmer for 35-50 minutes, the longer you cook, the more the flavors will mend and develop.
I loved this soup! It is perfect on a chilly day and makes enough so you will have leftovers for later in the week. While chopping the vegetables seems tedious, the rest is pretty much waiting and dumping in ingredients. I think I am going to make some when I get home…I love soup!
With love and cupcakes,
Cookteen
Recipe: Soul Searching Veggie Soup
Ingredients:
2 large carrots, peeled and sliced
2 zucchini, peeled and sliced
1 tbsp extra virgin olive oil
3 cloves of garlic, minced
1 medium sweet onion, chopped
1 can black beans
1 can chopped tomatoes
1 chicken bouillon cube
1 tsp cumin
2 pinches of cinnamon
1 pinch of nutmeg
1 tsp kosher salt
1 pinch saffron threads, they add a pretty color!
Heat the olive oil in a pot, add in the diced onions and cook until translucent. Add in the sliced carrots, zucchini and garlic, saute for about 5-7 minutes. Add the bouillon cube to a medium sized bowl and pour 6 cups of boiling water over it. Stir to dissolve and then add to the pot. Also add in the black beans, diced tomatoes, and spices. Allow to simmer for 35-50 minutes. The more it simmers, the more the flavors will pop.
However, impatient Chelsey ate it as soon as possible, I was hungry!
adapted from Oh She Glows
