Million Veggie Soup

To call it “pan­ic mode” may be a lit­tle extreme. It’s more like “pres­sured pur­pose mode” —  and it’s all because my pants are tight. Not actu­al­ly the cur­rent pants I am wear­ing, because I HATE tight pants. I have ALWAYS hat­ed tight pants, so much so that I real­ly wouldn’t be sur­prised if mom told me that my first words were “I HATE tight pants!”

So, even though my cur­rent pants aren’t tight, all the pants hang­ing in my clos­et are tight. What’s worse ((– not that that sit­u­a­tion couldn’t pro­vide moti­va­tion in and of itself)) is that my shirts are feel­ing tight as well. With that sta­tus update comes a non-earth shat­ter­ing announce­ment :: I am present­ly on a mis­sion to get back into my clos­et. I esti­mate it will take a good sol­id month of effort — pos­si­bly more ’cause this gal isn’t get­ting any younger. Sigh.

Regard­less, it’s offi­cial­ly time to cut the cream, pass on the but­ter, say “NO, thank you” to cook­ies and cake. It’s not “good bye”, rather see you in small­er incre­ments lat­er. In exchange for most of my faves, I am say­ing “Hel­lo” to apples, boiled eggs, a hot & spicy V8 every now and then, roast­ed chick­en, an occa­sion­al life saver (because cut­ting 100% of my sug­ar intake is for the birds and makes my legs ache like crazy) and lots of veg­gies. And by LOTS of veg­gies I mean like a sol­id MILLION veg­gies.

This soup is a per­fect reflec­tion of my cur­rent menu. Sure, it’s cheese-less, cream-less, but­ter-less, meat-less but WOW-WEE is this soup fla­vor-FULL!

Mil­lion Veg­gie Soup has prac­ti­cal­ly every veg­gie you can get your hands on — minus broc­coli and cau­li­flower. B & C aren’t my favorite addi­tion to veg­gie soup because they real­ly hijack the fla­vor. SO let’s start by list­ing out veg­gies and then I’ll talk about where to bring in the big, hearty, sat­is­fy­ing fla­vors.

  • car­rots
  • cel­ery
  • cab­bage
  • onions
  • yel­low squash
  • zuc­chi­ni
  • fresh toma­toes
  • fresh green beans
  • crushed toma­toes

Once the veg­gies are chopped and diced, it’s time to make them sing. Here is where the mag­ic hap­pens ::

  • home­made (store bought works too) chick­en stock
  • pinot gri­gio
  • coun­try style dijon mus­tard 
  • bay leaf
  • s & p (of course)
  • Ital­ian pars­ley
  • red pep­per flakes
  • soy sauce
  • Worces­ter­shire sauce 
  • steak sea­son­ing blend
  • one more big fla­vor bomb sur­prise 

I’ll tell you about what puts this Mil­lion Veg­gie Soup over the top in a sec­ond but FIRST, let me tell you about the cook­ing method. No-Peek is per­fect for this recipe IF you peek once while it’s cook­ing. 

The trick to tasty is to cook all of the above ingre­di­ents EXCEPT the green beans for 2 hours, then add the green beans and adjust sea­son­ings and return to the oven for the final hour of cook­ing. You could also do this with the cab­bage if you so choose.

After the soup is fin­ished cook­ing, it’s time to serve. And with this amount of soup, you’ll have no prob­lem eat­ing your mil­lion veg­gies for at least a week!

The veg­gies are ten­der and the soup is full of fla­vor. It’s real­ly a nice veg­gie soup. But “nice”, “good” and “fine” aren’t the words I am look­ing for when it comes to fla­vors. So here’s how to real­ly make this soup sing :: radish & lime pico de gal­lo.

I am telling you what. I didn’t know veg­gie soup could be so good ((no offense mom­ma)). The spicy bits of jalapeño, pop of cilantro & white onion would real­ly be a treat all by them­selves. I can actu­al­ly eat pico by the spoon­ful. It’s a cousin to my most fave — chips and sal­sa.  I guess eat­ing pico with­out chips is like play­ing air gui­tar — but I am a gal on a mis­sion.

OKAY — back to the soup. Plain pico is great but adding a micro-dice of radish­es and a hefty squeeze of lime puts this healthy meal into the “crave-wor­thy” cat­e­go­ry. Real­ly. I had a bowl for din­ner, then break­fast and lunch. Ha!

If this doesn’t help loosen up the pants, I don’t know what will! Stay tuned for more mis­sion-mind­ed recipes to come. There’s work to be done but no rea­son to say good bye to fla­vor!


Mil­lion Veg­gie Soup
Serves 12
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Prep Time
20 min
Cook Time
3 hr
Prep Time
20 min
Cook Time
3 hr
  1. 3 c diced car­rots
  2. 2 c diced cel­ery
  3. 4 to 5 c chopped cab­bage
  4. 1/2 diced white onion
  5. 2 c diced yel­low squash
  6. 2 c diced zuc­chi­ni
  7. 3 c diced fresh toma­toes
  8. 3 c fresh green beans, cut in half
  9. 24–36 oz low sodi­um chick­en stock
  10. 2–3 c water*
  11. 28 oz can crushed toma­toes
  12. 10 oz pinot gri­gio
  13. 2 T coun­try style dijon mus­tard
  14. 1 — 2 bay leaf
  15. s & p (to taste)
  16. 1 c chopped Ital­ian pars­ley
  17. 1 t red pep­per flakes, option­al
  18. 2 T soy sauce
  19. 1 T Worces­ter­shire sauce
  20. 2 t steak sea­son­ing blend
Pico de Gal­lo
  1. 2 c diced toma­toes
  2. 1 small jalapeño, diced (seed­ed option­al)
  3. 1/2 c diced white onion
  4. 1/2 c chopped cilantro
  5. 6–8 medi­um radish­es, diced
  6. 2 limes, juiced and extra lime if desired
  7. s & p (to taste)
  1. Pre­heat oven to 350°. In a large 7 — 9 qt dutch oven, com­bine all ingre­di­ents except green beans, red pep­per flakes and Pico. Stir to com­bine, cov­er and place in pre­heat­ed oven for 2 hours. After 2 hours, add green beans, red pep­per flakes and taste to adjust sea­son­ings as need­ed (i.e. add addi­tion­al s & p). Cov­er and return for 1 addi­tion­al hour of cook­ing.
  2. While soup is fin­ish­ing up, assem­ble pico by com­bin­ing all ingre­di­ents in a medi­um mix­ing bowl and sea­son to taste.
  3. Once cook­ing time is com­plete, serve by top­ping with 3 — 4 T of pico and an extra squeeze or two of lime juice.
  4. Serves 12
  1. * more or less water depend­ing on desired thick­ness.
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