Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, loaded veggie soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
This Loaded Vegetable Soup is filling on it's own, but is wonderful with homemade bread or rolls. This recipe makes a lot of soup, so if you don't want left over soup for lunch the next day (by the way- it's even better after it sits overnight!) you can freeze the remaining soup for a different day. It's nice to have a meal stored in.
Loaded veggie soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Loaded veggie soup is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. 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)
- Get 1800 ml broth (I used chicken, but you could use anything)
- Take 4 cup shredded cabbage
- Make ready 1/2 yellow pepper diced
- Make ready 1/2 red pepper diced
- Prepare 5 stalks of celery
- Prepare 1 large onion diced
- Get 4 carrots
- Prepare 1 zucchini
- Take 1 crown of broccoli
- Take 1 tbsp Italian seasoning
- Prepare 3 clove garlic minced
- Take 1 tsp olive oil
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. That's what is on my menu at least once or twice each week. Soup is one of those comfort dishes that doesn't necessarily have to be filled with things that are bad for you. Like this Loaded Veggie Soup, much like the Roasted Squash Soup, this one is chock full of veggie goodness.
Steps 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.
Be the first to rate and review this recipe. This is the first time since having babies that I've had success with diet and exercise. 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. In a large pot, heat the oil over medium heat. Add carrots, bell pepper, sweet potato, zucchini, diced tomatoes, chicken broth, and vegetable soup spice blend.
So that is going to wrap this up with this exceptional food loaded veggie soup recipe. Thank you very much for your time. I’m confident you will make this at home. There’s 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!
