Loaded veggie soup
Loaded veggie soup

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, loaded veggie soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Loaded veggie soup is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Loaded veggie soup is something which I’ve loved my whole life.

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

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

In a pan over med heat add olive oil and garlic. As the pan is doing its thing, add all other vegetables and Italian spice to the pot.. Coat your Dutch Oven or stock pot with olive oil and warm on medium heat. Start with the carrots and saute your vegetables.

Instructions 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.

Coat your Dutch Oven or stock pot with olive oil and warm on medium heat. Start with the carrots and saute your vegetables. I chop as I go, adding in one vegetable at a time until they are all. Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack.

So that’s going to wrap this up with this exceptional food loaded veggie soup recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!