Versatile vegetable soup

I have been making pots of vegetable soup for the first time in years, and I’m loving it. It’s so cheap and easy and healthy! I feel good about myself every time I have a bowl. I have been using a basic recipe inherited from my mother, and freestyling the extras for different flavors with every pot. Here is how I make it:

1 T canola oil
1 c diced onion
1+ c diced celery
1+ c diced carrots or thin baby carrots
1 14-oz can diced tomatoes
2 T Mrs. Knorr’s chicken powder
3 quarts water
Salt to taste (the chicken powder will go a long way toward seasoning it)

Heat canola oil in your soup pot and cook onion and celery until they soften. Add the other ingredients and bring to a simmer. Now you are ready to improvise. First, add your seasoning. I use three different combinations:

Scarborough Fair seasoning is parsley, sage, rosemary and thyme. It has a traditional European/French flavor.
Italian seasoning is garlic, parsley, basil and oregano. It will make you think of minestrone.
Mexican seasoning is garlic, parsley, cilantro and Cholula hot sauce.

You also want to add more vegetables, by which I mean whatever you have on hand, leftovers or bags of frozen vegetables work equally well.

And then think about adding extras to give it heft. Pre-cooked legumes, grains, and pasta are all good, though you should think about whether you want to add them before or after the soup cooks. Pre-cooked beans and grains don’t seem to suffer from extra cooking, in my experience, while precooked pasta should be added just before you’re ready to eat.

Need I point out that with the 1 T of oil disappearing into about four quarts of soup, this soup becomes 0 PointsPlus per bowl before you add legumes, grain or pasta. Not a bad deal, huh?

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