Hi friends!  How is the weather where you live?  Here in Pasadena, the temperatures are dropping a bit, and the weather has been more wet than usual.  Like many Californian's, I get chilled easily.  Not to complain, because it is an excellent reason to make a big pot of soup!  For me, the best part about making soup is that it serves multiple meals.  Cook once, eat 3,952,840 times!  HA!  This soup is vegan and gluten-free, but can be easily customized.  Also, I say it is "spicy" because I love adding spice to everything.  Again, if you don't want it spicy, it's simple to omit.  On to the recipe! 

• 1 yellow onion, diced • 5 carrots, chopped • 5 celery stalks, chopped • 4 cloves garlic, minced • 32 oz. vegetable broth (I use TJ's low sodium vegetable broth*) • 3 c. water • 2 tbsp. olive oil • Salt & pepper, to taste

Toppings & Extras, optional

• jalapeño, sliced thinly • avocado, sliced • cilantro, chopped • rice

1. Begin by sauteing onion in olive oil on low to medium heat until translucent. 2. Add remaining ingredients, except for salt and pepper, and bring to a boil.  Reduce to a very low simmer for about 35 minutes. 3. Once done, add rice to bowl first, then top with soup and additional toppings. 4. Season to taste, and enjoy!

*I prefer to buy low sodium broth, that way I can control how much salt I put into a dish.  This is not a diet related thing, simply a taste preference.

Hope you enjoy this super simple recipe!  Also, is it helpful that there is a "print" option for the recipes?  Would love feedback on that.  Thanks!

xo.  Jen