Making A Change - Vegetable Soup

So last week we shared the theme of "Fresh". With the nice weather the farmer's markets are opening and we wanted that to be showcased. This week we are going to challenge ourselves to make two different versions of one dish. We are going simple with a Vegetable Soup but you can make it how ever easy or difficult you want.

So normally for our vegetable soup, I used canned everything except Onions, Celery, and Carrots. Personally, I just find it easier to know what you are getting and how hard is it to open the can and throw it in. It is pretty simple and a great way to get vegetables in the winter months when nothing is locally fresh.

(Winter) Vegetable Soup:

2-3 Carrots (Large - or 2 handfuls of baby carrots)

2 Stocks of Celery

1 Medium Onion

2 Cloves of Garlic

1 Can of Corn

1 Can of Peas

1 Can of Green Beans

1 Can of Kidney Beans

1 Box of Alphabet Pasta

3 Boxes of Chicken Broth (easily changed to vegetable stock if you choose)

1 Can of Tomato Juice (or Spaghetti sauce if you want it more flavourful)

2 TSP of Paprika

1-2 TBSP of Butter

Bovril (optional)

(Summer) Vegetable Soup:

2-3 Carrots (Large)

2 Stocks of Celery

1 Medium Onion

2 Cloves of Garlic

2-3 Cobs of Corn (Cut off the Cob)

1 Package of Peas

1 Hand Full of Green and Yellow Wax Beans

1/2 Head of Cauliflower

1 Package of Brussels Sprouts (Small)

1 Package of Mushrooms (Small)

1 Box of Alphabet Pasta

3 Boxes of Chicken Broth (easily changed to vegetable stock if you choose)

1 Can of Tomato Juice (or Spaghetti sauce if you want it more flavourful)

2 TSP of Paprika

1-2 TBSP of Butter

Bovril (optional)

The summer one takes a lot more work, but all fresh vegetables do. You have to clean them cut them and cook them, whereas a can most of the time you just have to heat them up. But this could definitely be worth the extra effort if you are a vegetable fan.