Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, loaded veggie soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Loaded veggie soup is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Loaded veggie soup is something that I’ve loved my whole life.
Organic Vegetables Sent Directly From UK Growers With No Waiting In Fulfilment Centres. Environmentally Friendly Plastic Free Packaging & Biodegradable Pots Help Fight Plastic Low Prices on Vegetable Soup Cup. Free UK Delivery on Eligible Orders Fresh carrots, green & red peppers, tomatoes, onions, garlic, celery, green beans, broccoli, mushrooms, potatoes, peas and corn seasoned with basil, salt, pepper and a pinch of crushed red pepper, simmer all afternoon in a Dutch Oven, giving you a warm, healthy soup that your family will love.
To get started with this particular recipe, we have to first prepare a few components. You can cook loaded veggie soup using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Loaded veggie soup:
- Get 2 can diced tomatoes (I used the blue menu no salt added)
- Prepare 1800 ml broth (I used chicken, but you could use anything)
- Prepare 4 cup shredded cabbage
- Make ready 1⁄2 yellow pepper diced
- Make ready 1⁄2 red pepper diced
- Make ready 5 stalks of celery
- Take 1 large onion diced
- Make ready 4 carrots
- Get 1 zucchini
- Take 1 crown of broccoli
- Make ready 1 tbsp Italian seasoning
- Make ready 3 clove garlic minced
- Make ready 1 tsp olive oil
Soup lovers, veggie lovers … come one and all to experience the deliciousness of this homemade loaded vegetable soup recipe. I grew up in a family where soup was and still is a staple. Soups of all kinds are a constant food available, mostly in the fall and winter, and are made in large batches to take for easy lunches, to freeze for easy dinners, or to prepare for a large hungry crowd. This nutrient dense loaded veggie soup is the perfect fall delight!
Instructions to make Loaded veggie soup:
- In large pot add stock and one can of tomatoes, use immersion blender to blend.
- In a pan over med heat add olive oil and garlic. Heat for about 1 minute then add onion,celery and carrots.
- As the pan is doing its thing, add all other vegetables and Italian spice to the pot. Also add the second can of tomatoes.
- Bring to a simmer and add onions,celery,carrots and garlic. Let simmer till all veggies are cooked. About 30 min.
- You can add any spice you like. I rarely cook with salt and was trying to keep this as pure as possible.
- This makes a ton of soup so depending what you are using it for freezing is always an option. Which is what I did. I eat this through out the week so I just freeze about half then I only make it every two weeks.
Soups of all kinds are a constant food available, mostly in the fall and winter, and are made in large batches to take for easy lunches, to freeze for easy dinners, or to prepare for a large hungry crowd. This nutrient dense loaded veggie soup is the perfect fall delight! If you're feeling a little under the weather, this is one of those heart-body-mind type soups and it truly warms you from the inside out. You can get creative with this and add or remove whatever veggies you like or what you have left over, great for veggies that may be a day or two old ;) As always, if you try this soup, tag. This is a quick and easy veggie lovers soup that's packed with flavor, texture, and nutrition in every bite.
So that’s going to wrap it up for this special food loaded veggie soup recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
