Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, loaded veggie soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Loaded veggie soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Loaded veggie soup is something that I’ve loved my entire life. They’re fine and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook loaded veggie soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Loaded veggie soup:
- Make ready 2 can diced tomatoes (I used the blue menu no salt added)
- Prepare 1800 ml broth (I used chicken, but you could use anything)
- Take 4 cup shredded cabbage
- Prepare 1/2 yellow pepper diced
- Get 1/2 red pepper diced
- Take 5 stalks of celery
- Make ready 1 large onion diced
- Take 4 carrots
- Take 1 zucchini
- Prepare 1 crown of broccoli
- Get 1 tbsp Italian seasoning
- Prepare 3 clove garlic minced
- Make ready 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.
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.
Be the first to rate and review this recipe. Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand). This is the first time since having babies that I've had success with diet and exercise.
So that is going to wrap it up for this exceptional food loaded veggie soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
