This versatile blended veggie soup can be eaten as a nutritious snack or meal. You can add rice for a heartier soup and even add chicken to it. The first time I made it, I just made the soup and it didn’t go over too well. I was the only one who ate it! But because I liked it so much (and it is so good for you), I kept adapting it until I got everyone to eat it!
Now, I make the soup and I make a pot of whole grain brown rice using vegetable broth instead of water. Then, I make organic chicken thighs in the crock pot using only the meat, garlic, salt and pepper (it makes its own juice)! My son and daughter ate everything separately (with some applesauce). My husband put the rice down, then the chicken and added the soup as a sauce on top. I ate the soup with rice in it. Between these three methods, we all had a dinner we enjoyed! I was one happy mama! So, I wanted to share this with you in hopes you and your family will enjoy it, too!
Blended Veggie Soup
- 10 oz frozen organic broccoli
- 5 oz frozen lima beans
- 5 oz frozen organic corn
- Scant 32 ounces vegetable broth (you can use chicken too). Add it slowly to get to your desired consistency.
- 2 cloves of garlic
- 2 tsp Bragg liquid aminos or salt – to taste
- Pepper to taste
- Nutritional yeast – optional, but yummy and good for you.
- Cooked rice – is an optional add in
- Blend first five ingredients.
- Heat on stove and season to your desire.
Do you have a favorite meal for your family? Please leave it in the comments below or on social media! Please also share this with someone who may enjoy it, too!
Hugs and much love,
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***This recipe was inspired by Melissa McCarthy’s veggie soup recipe that appeared in Good Housekeeping in the December 2012 issue. Thanks for sharing Melissa!