Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, loaded veggie soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Loaded veggie soup is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Loaded veggie soup is something that I’ve loved my whole life. They are nice and they look wonderful.
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 begin with this particular recipe, we must 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:
- 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)
- Make ready 4 cup shredded cabbage
- Make ready 1⁄2 yellow pepper diced
- Get 1⁄2 red pepper diced
- Get 5 stalks of celery
- Get 1 large onion diced
- Prepare 4 carrots
- Make ready 1 zucchini
- Prepare 1 crown of broccoli
- Prepare 1 tbsp Italian seasoning
- Prepare 3 clove garlic minced
- Take 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 this up with this special food loaded veggie soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
