polychromatic vegetable soup

In case you didn’t know, polychromatic = multi-colored. How’s that for “spicing” up a soup title?

(Okay, done with the puns)

I sauteed chopped celery, carrots, garlic, onion, and trimmed leeks for a few minutes in a skillet then threw it into a pot with: 5 cups of water, 4 1/2 chicken bouillon cubes, canned corn, leftover canned diced tomatoes, a peeled and chopped potato, chopped zucchini, a pinch of salt and pepper, and dashes of crushed red pepper, dried parsley, and cumin. It’s now simmering on low for 15-20 minutes. The last step: toss in baby spinach and chard leaves.

I promise, it sounds much more labor intensive than it is. That is a wholeeee bunch of vegetables packed into one soup- enjoy!

[photo credit- here]

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5 thoughts on “polychromatic vegetable soup

  1. Pingback: quinoa chicken vegetable soup « Scintillating Simplicity

  2. Pingback: quinoa chicken vegetable soup « Scintillating Simplicity

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  4. Pingback: top vegetarian recipes « Scintillating Simplicity

  5. Pingback: balsamic-splashed tuscan bean soup | Scintillating Simplicity

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