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Soul Food – Veggie Soup

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  • Author: Jerri Green
  • Total Time: 40 minutes
  • Yield: 4 1x


You know all those Chicken Soup for the Soul books, well there should be a vegetarian version. And here it is.


  • 2 tblsp of olive oil
  • 1/2 yellow onion, diced
  • 2 carrots, cleaned and chopped
  • 1 package frozen spinach, thawed
  • 1 cup of cooked brown rice
  • 1 can of white beans, drained
  • 1 can of diced tomatoes
  • 34 cups of vegetable broth
  • salt, pepper, garlic powder, & Italian seasonings to taste


  1. Start by heating the oil over medium heat. Add the onion and stir til soft. Toss in the carrots. Stir in the spinach. Top with the beans and tomatoes. Combine with the rice. Add in the broth to your desired thickness. Season with lots of salt, pepper, garlic powder, and Italian seasonings. Cook over low heat for at least thirty minutes til the flavors have mixed and the veggies are tender.


Turns out it was just what the doctor ordered. Well, that and some tamiflu and antibiotics…Hoping you and yours stay well. But if you do come down with something, give this soup a shot. Its good for the soul.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
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