Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, loaded veggie soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look 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 in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Loaded veggie soup is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook loaded veggie soup using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Loaded veggie soup:
- Get 2 can diced tomatoes (I used the blue menu no salt added)
- Make ready 1800 ml broth (I used chicken, but you could use anything)
- Take 4 cup shredded cabbage
- Take 1/2 yellow pepper diced
- Get 1/2 red pepper diced
- Make ready 5 stalks of celery
- Take 1 large onion diced
- Make ready 4 carrots
- Get 1 zucchini
- Make ready 1 crown of broccoli
- Make ready 1 tbsp Italian seasoning
- Get 3 clove garlic minced
- Prepare 1 tsp olive oil
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. Be the first to rate and review this recipe.
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.
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. 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.
So that’s going to wrap it up with this special food loaded veggie soup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
