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We’ve recently been doing Meatless Monday.
Yeah, I know it’s a catchy phrase (actually it is an international health initiative encouraging people to go meatless one day a week) and is being used more and more lately, but we decided to get on the movement and give it a try.
Most of the inspiration to do so came from my daughter-in-law. She recommended that we watch a documentary on Netflix about plant-based diets and the benefits. ‘Game Changers‘ is about eating only a plant-based diet and the effects it has on your lifestyle. It is interesting but upon further search (Google) I read where it is a biased documentary with misleading information. Personally, this doesn’t affect our household of two – we like our meat and have no intention of turning into vegetarians or vegans!
Besides Monday, we’re also adding some meatless breakfasts and lunches and that’s probably enough for us, for now anyway. Last night we had vegetable soup. I again used my stash of fresh home-canned tomatoes that my mother and step-father spend many hours growing, maintaining and canning during the summer months. And then add in whatever else I have handy.
This recipe comes together really quick.
You could always throw everything in the crock pot in the morning and let it cook all day. But I like simmering it on the stove for a couple of hours in a dutch oven if I have the time and plan on being home for the afternoon.
Vegetable Soup
2 potatoes, diced
1 small onion, diced
2 cloves garlic
olive oil
1 14.5 oz can green beans
1 14.5 oz can whole kernel corn (or cream style)
1 14.5 oz can sliced carrots
1 28oz can of diced tomatoes (or 1 quart home-canned tomatoes)
1-2 tbs of tomato paste (I love the tomato paste in a tube- when you only need a little you don’t have to open a can)
1 bay leave
thyme leaves
Mrs. Dash original blend seasoning, (I like the salt-free)
pepper
In a dutch oven or stock pan heat a small amount of olive oil over medium to low heat. Saute the potatoes, onion and garlic for a few minutes until vegetables begin to soften.
Add all canned vegetables, tomato paste and seasonings.
Simmer for 1 to 2 hours on low.
This soup is really good with ground turkey or ground beef added – for when it’s not Meatless Monday!
And it’s even better the next day – Yay for leftovers!
Try one of my other soup recipes:
Turkey Chili
Dixie
