Vegetable Soup
Vegetable Soup could be just the gluten free, dairy free, and lacto ovo vegetarian recipe you've been looking for. One serving contains 210 calories, 8g of protein, and 6g of fat. For $1.96 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 7. 23088 people found this recipe to be scrumptious and satisfying. It is brought to you by Cooking Classy. It works well as a soup. A mixture of bay leaves, fresh corn, fresh peas, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 55 minutes. It is perfect for Autumn. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is excellent. vegetable soup , how to make mix vegetable soup, Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, and Dieting with Vegetable Soup and a Soup Google Hang Out with Emeril are very similar to this recipe.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
2 bay leaves
2 (14.5 oz) cans diced tomatoes (undrained)
2 cups peeled and chopped carrots (about 4)
1 1/4 cups chopped celery (about 3)
4 (14.5 oz) cans low-sodium chicken broth
1/2 tsp dried thyme
1 1/4 cups frozen or fresh corn
1/3 cup chopped fresh parsley
1 cup frozen or fresh peas
4 cloves garlic, minced
1 1/2 cups chopped frozen or fresh green beans
2 1/2 Tbsp olive oil
3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
Salt and freshly ground black pepper
1 1/2 cups chopped yellow onion (1 medium)
Equipment:
pot
Cooking instruction summary:
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm.Recipe Source: Cooking Classy
Step by step:
1. Heat olive oil in a large pot over medium heat.
2. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer.
3. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer.
4. Serve warm.Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
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