Vegetable Soup

2018-11-01T15:58:10+00:00November 1st, 2018|Recipes|

Vegetable Soup


  • 2 15-oz cans White beans, rinsed and drained
  • 1 Box Vegetable or Chicken Broth or Stock
  • 1 Onion, Chopped
  • 3 Garlic Cloves, Chopped
  • 4 Celery Stalks, Chopped
  • 2 Carrots, Chopped
  • 2 Cups Broccoli, Chopped
  • 2 Cups Cauliflower, Chopped
  • 1 14.5-oz can Stewed Tomatoes
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil or Fresh
  • 2 Sprigs Rosemary
  • 1 Package Baby Spinach
  • Salt & Pepper to Taste
  • 1 Handful Roasted Acorn Squash Seeds


  1. Add 2 Tablespoons Olive Oil to a pot. 

  2. Add onions, garlic, celery, and carrots. Saute for 5 minutes.

  3. Add remaining ingredients. Except for the seeds as garnish.

  4. Bring soup to a boil, then reduce heat and simmer until veggies are soft.

  5. Remove rosemary springs.

  6. Add Spinach and cook until it melts.

  7. Serve and top with seeds.


2018-09-15T13:07:07+00:00January 4th, 2015|Reviews, St. Louis|

With everything served tapas style, diners can have a nice selection off the menu at Momos. This quaint Greek restaurant located in University City, (St. Louis) pays great attention to flavors, sauces and detail of each entree. Open for lunch and dinner. For starters at dinner, there is spreads made with chickpeas and virgin olive oil and fava; htipiti a

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