I love soups. When making anything, I try to use as much fresh as possible. Especially Vegetables. Vegetable soup is one of my favorites. I would love to be able to always have it made so I could grab a soup mug or bowl full whenever I like. I always make 5-7 quarts of soup. I keep some out, place some in sandwich Ziplock baggies. This baggy makes one full bowl of soup.

#GlobalApron 2024 week 38 ingredient onion. I love homemade soup. It is so much better than canned. After cooling I measure 4 cups and put in gallon zip lock bags.. I lay them flat on a sheet pan and freeze. They take little room in the freezer and thaw quickly. There really aren’t measurements for this recipe. You can make a small batch or be like me and end up with 16 quarts.

Even during this heat wave, I had to have it. I hope you enjoy it.

This soup takes some time to simmer but has very little actual work to it. It is a very rich full of flavor stock packed full of fresh vegetables and tender beef. It freezes great as well!

Never a bad time for soup!

I love this on a snowy, winter day.

I found a similar recipe on here but it was bland. I left the seasoning recommendations as needed because we all have different preferences. Experiment and enjoy. Grass fed/finished beef and bones plus organic veggies make this a health building meal.

Wanted to make cream of celery soup or cream of mushroom soup then decided to mix both together. How ever, I had red onion & mixed peppers with few carrots that needed using so came up with this & it was amazing..wish it just made more. 108 cal bowl of 300 ml if following used or equivalent

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1/4 recipe)Per Serving: 199 calories; 6 g protein; 8 g fat, 30 g carbs (5 carbs: 1 protein)Recipe = 11.5 servings of vegetables, 0 servings of fruit (3 vegetable per serving, 0 fruit per serving)*This recipe is from 10th Sustainment Brigade Dining Facility, Ft. Drum, NY.

If you prefer a creamy soup, you could blend this one up

Very tasty soup! Got the recipe from a weightloss program I was on and couldn't believe how great it was. I make up a big pot of soup and have it for lunches and teatime. :hungry