Well, when I went to edit these photos today, they had mysteriously disappeared from my memory card. When I initially made this soup last week, I thought that I was ahead of the game in my posts. Yet, my tiny hands got ahold of my memory card, pieces started to fall off of it… and that explains where the photos went. Thankfully, my mom was able to help me whip up this soup, super last minute. Further proving the statement that “It takes a village” to simply survive….

All that aside, one of my favorite fall things to do is eat hot soup while the AC blasts (#kidding). Last week, when I was sick, I was craving a warm and hearty soup… and decided to whip one up with all my favorite ingredients. One of the reasons I love a hearty fall soup is because you can toss in so many different veggies (veggie servings for the day, check), and it tastes so good. This one fully satisfied my craving all while the ceiling fan was blowing full speed. I made enough so that we could have leftovers for dinner the next evening, and it was a hit with TJ as well….. so, I’m adding this one to my “favorite fall soup” category…. to pull out again on a cool fall evening.

Ingredients:

5 Chopped Carrots
1 Diced Onion
2 tbsp Olive Oil
5 Chopped Celery Stalks
5 Diced Yukon Gold Potatoes
2 Cups of Spinach
1 Can of Garbanzo Beans
2 15oz Cans of DicedTomatoes
2 32oz Low Sodium Vegetable Broth Cartons
2 Bay Leaves
3 tbsp Dry Parsley
2 tbsp Fresh Thyme
1 tsp Cumin
2 tsp Seasoning Salt
4 tsp Kosher Salt

Directions: 

1. Heat oil in a large Dutch Oven or Stock Pot (I used a 12 qt)… then sauté the onions until brown.
2. Toss in chopped carrots, celery, potatoes, garbanzo beans, tomatoes, vegetable broth, + bay leaves.
3. Cover and bring to a boil…. once boiling add in all the spices.
4. Allow soup to simmer until vegetables are soft (about 45 minutes).

Serve + enjoy!
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(Outfit Details || Joggers | Pullover)