Veggie Dump Soup
RECIPE BELOW!! It has been abnormally cold here in Louisiana. I am NOT used to it lol. It was fun for a couple of days, but now I’m very much ready for the warmer temps to return. It’s probably not happening anytime soon: next week, we have a low of 22F… yah. That’s a big deal here!!
SO. For cozy comfort, I’ve just been wanting hot soup. Good, warm, delicious, filling, umami soup. This right here y’all hit the spot! My youngest loved this one, too!
Basically, you can use whatever veggies you have (hence the name “veggie dump soup”). I would not omit the barley if you can help it because it helps give the soup some grain substance and it also helps thicken the soup. The barley starts to break down a little and thickens it up, acting similarly to okra when used as a thickening agent.
In other news, I’ve been working on some projects! I’ve been doing some work behind the screen, including shadowing my uncle. He’s is a professional chef, and he’s been sharing some secrets with me 😉 He shared the Montreal Chicken Seasoning blend with me (I had only heard of Montreal Steak seasoning), and I have to say it’s a beautifully flavored blend. You can add it to anything really to help give any recipe more depth and a wider palate structure. So I’ve been experimenting with it and throwing it on and in different recipes. It works wonderfully in this recipe and makes it super easy to make it taste more “high-end” than your standard veggie soup.
Also, have y’all watched “You Are What You Eat” on Netflix?? We just finished it. My Dad watched it (on his own), and I’m happy to report that after YEARS of hearing me and my husband talk about the plant-based diet (and my mom for that matter), he has finally decided he can start eating more plant-based 🤯 This is huge, y’all. You never know what’s going to motivate people, and I’m so thankful that he was moved enough to decide to make a change on his own admission. For that, I have to thank that documentary.
This is a great recipe for sharing with people wanting to eat more plants. It’s easy, set and forget it in the Instant pot, full of flavor, full of plants, AND can be used as a meal prep❤️
So y’all, let’s get to cookin’! I want you to have fun making this! Until next time, happy eating!!
Veggie Dump Soup
Ingredients
- 1 onion, diced
- 3 celery stalks, diced
- 1 bell pepper, seeded and diced
- 6 carrots, peeled and sliced
- 1 - 15oz can black beans, rinsed and drained
- 1 - 15oz can diced tomatoes (Red Gold is a great brand)
- 2 cups of dried noodles of choice
- 1 cup dried pearl barley
- 7 cups vegetable broth
- 3 Tbsps extra virgin olive oil (omit if needing oil free)
- 3 Tbsps tomato paste
- 3 Tbsps Montreal Chicken Seasoning blend
- Salt and black pepper, to taste
- FOR SERVING: a good crusty bread of choice for dipping
Instructions
- Put all ingredients in the pot and stir.
- Cover, seal vent, and pressure cook on HIGH for 15 minutes.
- Release pressure. Taste & adjust.
- Serve with a good crusty bread and enjoy!
- In a large pot, combine all ingredients and bring to a boil.
- Reduce heat and simmer on low/medium heat for 15-20 min, until the noodles are cooked.
- Taste and adjust seasonings.
- Serve with a good crusty bread. Enjoy!