Veggie Soup



  • 4 – 5 cloves garlic, chopped
  • 1 medium onion, chopped
  • Vegetables of your choice (carrots, mushrooms, bell peppers, celery, zucchini)
  • canned chickpeas and red kidney beans
  • canned hot & spicy tomato sauce
  • Sriracha sauce, to taste
  • salt and pepper, to taste
  • sliced parmesan cheese
  • 3-4 chopped basil leaves


  1. Heat oil in a medium-sized pot.  Sauté the chopped garlic and onions in this.
  2. Add your least tender vegetable first, and let it cook until partially softened before mixing in your next set of vegetables to cook.  In this manner, add vegetables set by set until all of them have been incorporated.
  3. Once all vegetables have been cooked to your desired tenderness, add chickpeas and red kidney beans mix well.
  4. Stir in the canned tomato sauce and a drizzle of Sriracha hot sauce to taste.
  5. Add salt and pepper to taste, and stir until all has been combined well.
  6. Top with parmesan cheese and basil leaves before serving.

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