Loaded veggie soup

Hey everyone, 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 will make it a bit unique. This is gonna smell and look delicious.

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Loaded veggie soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Loaded veggie soup is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. 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. Make ready 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. Make ready 4 cup shredded cabbage
  4. Take 1⁄2 yellow pepper diced
  5. Prepare 1⁄2 red pepper diced
  6. Make ready 5 stalks of celery
  7. Prepare 1 large onion diced
  8. Take 4 carrots
  9. Take 1 zucchini
  10. Take 1 crown of broccoli
  11. Make ready 1 tbsp Italian seasoning
  12. Get 3 clove garlic minced
  13. Make ready 1 tsp olive oil

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.

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.

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. Course: Main Course, Soups and Stews.

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