Vegetable Soup

December 4, 2019 LET'S EAT, Meatless December

Night two of Tyler traveling with work…which is hard. I love having him home at night to giggle and cook with. All that being said, it’s day three of meatless December! Sometimes I crave soup…weird I know. So I made a hardy vegetable soup for dinner. This was so much better then I expected!

Vegetable Soup

  • In a large pot melt 2 tbsp coconut oil on medium heat
  • Add minced garlic then chopped onion, carrots, and celery
  • Let cook until it turns semi-translucent
  • Add 1/2 a 32oz box of vegetable stock to the pot
  • Turn the heat to a medium-low
  • Add a bag of frozen cut green beans and riced cauliflower
  • Add sliced cremini mushrooms
  • Let cook for 10-15 minutes
  • Add the last 1/2 of vegetable stock
  • Add spices: dash S&P, Trader Joes 21 season salute, red pepper flakes
  • Cook on a low simmer for 45 minutes
  • Spoon into a bowl and serve with garlic toast!
  • Enjoy!

‘Peace I leave with you; my peace I give to you. Not as the world gives do I give to you. Let not your hearts be troubled, neither let them be afraid.’ JOHN 14:27

Leave a Reply

Your email address will not be published. Required fields are marked *


Hi Lovelies! I am so glad that you stopped by! My name is Abigail Morgan and I am 26 years old. I recently married my soul mate Tyler Morgan and moved to Nashville, Tennessee to start our life together. We have a sweet fur baby named Hickory Bean and he is practically our first child.

I hope to use my blog as a way to share, inspire, learn, and grow. This is my place to share the things that are important to me while showing you my tried and true day-to-day routines. I will be sharing bits and pieces of my faith, adventures, style, beauty, health, family and friends.

Your support means the world to me!

‘Whatever you do, work heartily, as for the Lord and not for men’ Colossians 3:23

Let’s Chat

Instagram Feed

Something is wrong.
Instagram token error.
Load More