Thai Coconut Curry Loaded-Veggie Soup

Okay so any time I make a vegetable soup, I tend to go a little overboard with the veggies... okay, fine, A LOT overboard! I can't help myself though, I LOVE VEGGIES! And I love to cook in large amounts. I can split it up into many individual portions and freeze them! This allows me to be able to have prepared dinners on those busy school days or when I'm clueless of what to make for dinner.

So here we go, a 22-ingredient soup I put together after David's mom gave me a carton of Thai Coconut Curry broth and asked me to do something with it. Happy to take on the challenge, I began brainstorming... I glanced through a few possible recipes and then found a vegetable soup recipe on the back of the broth carton which I started to follow, but in the end, I came up with my own thing. Enjoy!

Ingredients

• 2-4 tbsp olive oil
• 5 cloves garlic, minced
• 1 large onion, chopped
• 1 (32-oz) carton College Inn Culinary Broth: Thai Coconut Curry
• 1/2 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup cauliflower, chopped
• 1 cup broccoli, chopped
• 1 cup sugar snap peas
• 1 (15-oz) can organic soy beans, drained and rinsed
• 1 (15-oz) can organic garbanzo beans, drained and rinsed
• 1 large zucchini, diced
• 1 medium yellow squash, diced
• 2 medium carrots, diced
• 2 cups asparagus, chopped
• 2 (15-oz) cans diced tomatoes, with juice
• juice of 1 lime
• 2 tsp fresh ginger, grated
• 1 tsp curry powder
• 1/4 tsp cayenne pepper
• 1 (14-oz) pkg extra-firm tofu, diced
• 1-1/2 cups light coconut milk

Directions

1. Heat oil  in a dutch oven and saute garlic and onion for 3-4 minutes.
2. Add the broth to the pot, followed by the bell peppers, cauliflower, broccoli, sugar snap peas, beans, zucchini, squash, carrots, asparagus, diced tomatoes, and lime juice. Stir to combine.
3. Add the ginger, curry powder, and cayenne pepper. Stir to combine.
4. Add the tofu and gently stir into the soup.
5. Bring soup to a boil, then reduce to a simmer. Add the coconut milk and stir to combine. Simmer for 1 to 1-1/2 hours.