Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, loaded veggie soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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. 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.
Loaded veggie soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Loaded veggie soup is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to 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:
- Make ready 2 can diced tomatoes (I used the blue menu no salt added)
- Get 1800 ml broth (I used chicken, but you could use anything)
- Make ready 4 cup shredded cabbage
- Make ready 1/2 yellow pepper diced
- Prepare 1/2 red pepper diced
- Make ready 5 stalks of celery
- Take 1 large onion diced
- Prepare 4 carrots
- Make ready 1 zucchini
- Take 1 crown of broccoli
- Get 1 tbsp Italian seasoning
- Take 3 clove garlic minced
- Prepare 1 tsp olive oil
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. 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:
- 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.
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 is going to wrap this up with this exceptional food loaded veggie soup recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
