Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, vegetable soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Vegetable Soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Vegetable Soup is something which I’ve loved my entire life. They are fine and they look fantastic.
Now Choose From Multiple Delicious Vegetable Recipes To Cook A Perfect Meal. A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.
To get started with this recipe, we must first prepare a few components. You can have vegetable soup using 12 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Vegetable Soup:
- Make ready canola oil
- Take carrots (diced in 1/2 inch pieces)
- Make ready ribs of celery (sliced thin)
- Get onion (chopped)
- Get garlic (minced) 3-4 red skin potatoes (diced in cubes) 2-3 tomatoes (diced)
- Make ready zucchini (chopped and halved)
- Get yellow squash (chopped and halved)
- Prepare organic vegetable stock
- Make ready grated parmesan
- Make ready fresh thyme
- Prepare fresh parsley
- Get green onions (chopped)
I use canned green beans, corn, fire roasted diced tomatoes tomatoes, Rotel tomatoes, fresh baby. Tomato and Barley Vegetable Soup photo by Brian Hagiwara / Getty Images. A simple but hearty soup recipe filled with tomatoes, carrots, celery, onion, and spinach, this recipe is rounded out with high-fiber barley. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender.
Steps to make Vegetable Soup:
- Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
- Add zucchini and squash and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Add Parmesan, thyme, and parsley and stir well. Serve hot. Garnish with greens onions. Salt and pepper to taste.
Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table. Everyone loves this super healthy soup, perfect for an easy supper. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
So that is going to wrap this up with this exceptional food vegetable soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
