Loaded veggie soup

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, loaded veggie soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Loaded veggie soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Loaded veggie soup is something which I’ve loved my whole life.

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To begin with this recipe, we have to prepare a few components. You can cook 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. Get 2 can diced tomatoes (I used the blue menu no salt added)
  2. Prepare 1800 ml broth (I used chicken, but you could use anything)
  3. Make ready 4 cup shredded cabbage
  4. Make ready 1⁄2 yellow pepper diced
  5. Take 1⁄2 red pepper diced
  6. Prepare 5 stalks of celery
  7. Make ready 1 large onion diced
  8. Get 4 carrots
  9. Get 1 zucchini
  10. Prepare 1 crown of broccoli
  11. Make ready 1 tbsp Italian seasoning
  12. Make ready 3 clove garlic minced
  13. Take 1 tsp olive oil

Like this Loaded Veggie Soup, much like the Roasted Squash Soup, this one is chock full of veggie goodness. 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.

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.

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! 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.

So that is going to wrap it up for this special food loaded veggie soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!