My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.
Prep: 15 min
Cook: 30 min
In a large pot, over medium high heat, add a little bit of olive oil. Add in the frozen carrot, celery, and onion mix as well as the frozen green beans. Season with salt and pepper and sweat for 6-8 minutes or until translucent. Add in the zucchini and potatoes and sweat for an additional 4-5 minutes. Add in the chopped tomatoes, thyme, parsley, beans and veggie stock. Bring to a boil over high heat. Lower the heat to medium, cover and cook for 15 minutes, remove the lid and cook for 10 minutes more or until potatoes are tender. Taste and season. Serve in a bowl and top with any leftover chopped herbs.
Meat-eater in the group: Add cooked and crumbled chicken sausage at the end of simmering.
Add-spice: Add some red pepper flakes in when sweating the veggies.
Kid-friendly: Let them help you choose which veggies to add. Add some noodles about 10-12 minutes before soup is finished.
My philosophy is simple: I believe what we consume is everything—from the foods we put in our body, to the ideas we feed for our minds, to the connections we have with others. Everything gives you energy, and what you take in determines how your life will be. My goal is to champion a healthy lifestyle that is simple, accessible, and gives your body what it needs to fuel your best life possible.