Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, loaded veggie soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Loaded veggie soup is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Loaded veggie soup is something that I have loved my entire life.
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. 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 begin with this recipe, we have to prepare a few components. You can have loaded veggie soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Loaded veggie soup:
- Take 2 can diced tomatoes (I used the blue menu no salt added)
- Make ready 1800 ml broth (I used chicken, but you could use anything)
- Take 4 cup shredded cabbage
- Take 1/2 yellow pepper diced
- Take 1/2 red pepper diced
- Prepare 5 stalks of celery
- Get 1 large onion diced
- Prepare 4 carrots
- Get 1 zucchini
- Get 1 crown of broccoli
- Make ready 1 tbsp Italian seasoning
- Make ready 3 clove garlic minced
- Make ready 1 tsp olive oil
Previously, every time I'd try to lose some of the baby weight I'd have a really good first week, lose motivation, and be frustrated a week later. Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand).
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.
It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand). In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. How to Make Vegetable Soup Sauté vegetables - Start by heating a large stockpot or dutch oven over medium heat on the stovetop. Add olive oil or avocado oil and once warm, add the onion, carrot, celery and garlic.
So that is going to wrap it up for this exceptional food loaded veggie soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
