Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, vegetable soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter. Homemade vegetable soup is probably my favorite soup.
Vegetable Soup is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Vegetable Soup is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have vegetable soup using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegetable Soup:
- Get Option: I normally start out with 1 large can or bottle of V8 juice… fill the can or bottle with water and mix in 5-7 quart pot
- Take This time I did not have any V8 juice. I used one 24 ounce of crushed tomatoes, filling the can four times with water. Added to pot
- Take While the liquids are cooking on low heat. Prep:
- Get 5-6 Medium potatoes, peeled and cut into large bite size pieces
- Prepare 5/6 large carrots cleaned and cut into large bite size pieces
- Take 1-2 large bell peppers cleans a cut into large bite size
- Get 2-3 large sweet onions roughly chopped
- Prepare I save celery tops with leaves, I tossed in three for flavor
- Take 3-5 fresh Cloves minced garlic
- Get 8 Roma tomatoes peeled and quartered, 1 pint of yellow and red grape tomatoes
- Make ready White cabbage roughly chopped
- Prepare I add enough Raw sugar to cut the tartness. (I do not like tart)
- Prepare I add 2-16 ounce bags of Small cut frozen vegetables to make up for peas, adding more carrots, green beans etc.. I like lots of vegetables
- Make ready Seasonings I use my favorites. Feel free to use what you like
- Make ready I do not measure : dash of celery seed, cumin, paprika, Salt, onion powder, Roasted Garlic powder, dash of cinnamon (this cuts acidity)
- Get Dash Nutmeg, I like lots of fresh ground pepper and kosher salt to taste
- Get Dried : Pinch of : basil, oregano, 2-3 bay leaves, Italian,
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. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
Steps to make Vegetable Soup:
- Sometime I cook in slow cooker all day. This time I cooked on top of the stove, on low all day.
- Taste carefully, adjust to your taste
- Allow to cook at least 4-6 hours on low or until carrots and potatoes are tender.
- The great things about recipes, you can add what you like, take away what you do not like. Adjust to your liking and enjoy
- Sometimes I can my soups. Yummy 😋
Everyone loves this super healthy soup, perfect for an easy supper. Warm oil in a large saucepan over medium-high heat. Heat oil in a large dutch oven over medium-low heat. 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.
So that is going to wrap this up for this special food vegetable soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
