Veggie Soup

I'm in the second stage of food. I was VERY excited to taste something other than watered down broth, and isopure. So I popped open a can of low sodium Southwest Vegetable soup from Progresso. I measured out a 1/4 c and cranked up my immersion blender. Then, I remembered I COULD NOT have corn. So, I looked back at my Post-op pack, and I not only couldn't have corn, but I couldn't have bread, pasta, rice, potatoes, carrots, bananas or beans. The bread, pasta, and rice I could understand.

Anyway, I looked further down on the list and it suggested:
V8 Pureed soup
Low Sodium Campbell select soups
Tomato Soup (yuck)
Onion soup

 I headed on over to Kroger I looked over all the acceptable soup options with no luck. All of them had something that I could not have. I went up and down the soup aisle for about 10 minutes looking like a fool. Finally I told myself that THIS WAS IT! I needed to make my own soup. I picked up a can of diced tomatoes (no salt added), then the freezer section for frozen veggies. I swung by produce to get celery. Ready diced celery was 1.50 and celery stalks were 1.30. Easy choice there! The lazy way!

Enough chit-chat. On to the soup!

 Boil up some veggie broth

I then added 3c of water and realized it tasted like water so I added a bouillon cube

 

I let that boil for a min on high heat, then added everything else!

 Half the bag of each: Chopped onions, green beans, chopped broccoli and 3 pepper/onion blend

 Spinach was in the freezer so I added it too, like 1/4 c

I let it come to a boil for 15 minutes, then lowered the temp to low, 

and let it simmer for an hour and a half with a lid

When the time when off I used my immersion blender and blended a little at a time

You easily leave your soup like that, but I wanted it 

COMPLETELY smooth so I put it through a fine mesh strainer

And this is the finished result with a tbsp of Tofutti Sour Cream