Prep Time: 5 min
Cook Time: 4 min
Total Time: 5 min
Yield: about 2 cups
- 1 medium sweet Vidalia or yellow onion, peeled and diced small
- 3 garlic cloves pressed or finely minced
- 4 cups (64 ounces) reduced sodium vegetable broth (Organic)
- 12 ounces trimmed and thinly sliced fresh mushrooms
- 2 cups broccoli florets 2 Vegetable Servings
- 1 medium/large zucchini diced into bite-sized pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 2-3 bay leaves
- 1 tablespoon apple cider vinegar optional (brightens up the flavor)
- To a large Dutch oven or stockpot, add some broth, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently. Put lid on pan to steam onions.
- Add the garlic, stir to combine, and “sauté” for 1 minute, or until fragrant.
- Add the broth, mushrooms, broccoli, zucchini, soy sauce, thyme, oregano, salt, pepper, bay leaves, bring to a boil, and allow it to boil for about 10 to 15 minutes or until mushrooms and vegetables have softened.
- Taste soup and add vinegar (I added a hefty dose of both), optional sugar, and any additional herbs, salt and pepper, to taste. Amount of salt will vary based on how salty the brand of broth and soy sauce are. I added about 2 1/2 teaspoons total; 1 teaspoon in the beginning and 1 1/2 at the end. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt and seasoning levels. Remove bay leaves and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.