Loaded veggie soup

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, loaded veggie soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Loaded veggie soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Loaded veggie soup is something that I’ve loved my entire life. They are nice and they look wonderful.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have loaded veggie soup using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Loaded veggie soup:
  1. Take 2 can diced tomatoes (I used the blue menu no salt added)
  2. Take 1800 ml broth (I used chicken, but you could use anything)
  3. Make ready 4 cup shredded cabbage
  4. Take 1⁄2 yellow pepper diced
  5. Get 1⁄2 red pepper diced
  6. Get 5 stalks of celery
  7. Get 1 large onion diced
  8. Prepare 4 carrots
  9. Make ready 1 zucchini
  10. Prepare 1 crown of broccoli
  11. Make ready 1 tbsp Italian seasoning
  12. Make ready 3 clove garlic minced
  13. Make ready 1 tsp olive oil

However there is something a little different about this one. It is also full of warming spices like cinnamon, cumin, and cayenne pepper. It is extremely common in savory Lebanese dishes to have cinnamon in the recipe and in my opinion it completely. This nutrient dense loaded veggie soup is the perfect fall delight!

Steps to make Loaded veggie soup:
  1. In large pot add stock and one can of tomatoes, use immersion blender to blend.
  2. In a pan over med heat add olive oil and garlic. Heat for about 1 minute then add onion,celery and carrots.
  3. As the pan is doing its thing, add all other vegetables and Italian spice to the pot. Also add the second can of tomatoes.
  4. Bring to a simmer and add onions,celery,carrots and garlic. Let simmer till all veggies are cooked. About 30 min.
  5. You can add any spice you like. I rarely cook with salt and was trying to keep this as pure as possible.
  6. 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.

It is extremely common in savory Lebanese dishes to have cinnamon in the recipe and in my opinion it completely. 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. Cover the vegetables with the stock, adding a little extra water if necessary. Combine everything except the spinach and kale in a large soup pot.

So that’s going to wrap it up with this special food loaded veggie soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!