How To make Mexican Vegetable Stew
2 onions
peeled and sliced
1 sweet red pepper :
cut into strips
1 sweet green pepper cut into strips
2 cloves garlic :
minced
1 1/2 cups beef or chicken broth
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/4 teaspoon red pepper flakes or to taste
2 small red potatoes :
diced
1 small sweet potato diced
2 cups fresh green beans :
sliced into 1 in.
pieces 1 zucchini :
(courgettes) sliced
1 yellow squash sliced
1 can black beans :
drained and rinsed
2 ears corn cut into 1 in
:
pieces, or 1 cup corn kernels
2 tablespoons lime juice
1/2 cup cilantro or flat leaf
:
parsley
Combine the onion, red and green peppers, garlic and broth and bring to a boil in a large pot. Cover and simmer for 5 minutes. Add the spices, red potatoes an d sweet potato, cover and simmer 10 minutes more, adding more broth or water if needed. Add the green beans, cook 5 minutes more. Add the zucchini, yellow squ ash, black beans, corn and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender. Garnish with cilantro or parsley.
Serves 10 to 12 as a side dish, 4 to 6 as an entree.
MC formatted using MC Buster 2.0d & SNT on 4/28/98
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The one and only VEGETABLE SOUP recipe you need for winter!
This easy vegetable soup is packed with flavor and uses simple, everyday vegetables to their full potential. But there's plenty of room for customization — use any fresh or frozen vegetables you have on hand. It's the perfect blank canvas to work with for soup season!
A simple vegetable soup like this is my absolute favorite. It's nourishing, comforting, fresh, and light, yet filling enough to be a full vegetarian meal. But truth be told, I was never a fan of vegetable soup until I started making it myself at home, with this recipe. Because other versions I had tried were always been a bit bland and boring.
So what makes my version unique (and better)? The vegetables are sautéed with Italian seasoning and loads of garlic, then simmered in a savory broth with fresh lemon juice and parsley. And that punch of fresh lemon really brightens and enhances the flavor!
???? Printable Vegetable Soup Recipe:
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► TIMESTAMPS:
00:00 Intro
00:21 Prep the carrots, celery, and onion.
01:38 Peel the garlic and chop the potatoes and green beans.
03:14 Saute the mirepoix vegetables.
03:26 Add the garlic and seasonings.
03:56 Add the potatoes, green beans, diced tomatoes, bay leaves, and vegetable broth, then simmer.
04:46 Chop the parsley and juice the lemon.
05:21 Add the frozen peas and corn.
05:48 Add the lemon juice and parsley, then serve in bowls.
06:53 Store the soup for later in the fridge or freezer (it's a perfect meal prep soup!).
07:43 Taste test.
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Black Bean Soup (healthy & easy dinner idea)
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⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
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Theplantbasedschool.com
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Vegetable Soup | Easy Vegetable Soup
Hey y’all! In today’s video I share with you my recipe for vegetable soup. This is a really simple recipe but it’s so good. I hope you give it a try!!
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Ingredients:
32 oz broth (veggie or chicken/beef)
6-7 cups of V8
1-2 tablespoons of butter
1/2 cup celery
1 medium onion
1 cup carrots
1 can diced tomatoes
1 10 oz package of frozen green beans
1 14 oz package of frozen corn
1 package frozen peas
1/4 cup quick barley
3-4 potatoes
2 bay leaves
1/8 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon of garlic powder
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how to make Mexican vegetable stew | one pot recipe | Mexican dish | vegetarian stew | quick soup
Recipe: Mexican Vegetable stew
Total time: 25-30 mins
Serves: 3-4
Ingredients:
1. 2-3 tbsp oil
2. 1 medium onion (chopped)
3. ½ cup carrots
4. ½ cup sliced mushrooms
5. 3-4 garlic cloves (finely chopped)
6. 1 tbsp dried parsley
7. ½ tsp paprika
8. 1 tbsp cumin powder
9. Salt and pepper to taste
10. 1½ cups vegetable / chicken / beef broth
11. 1 cup zucchini (cut into cubes)
12. ½ cup corn
13. Chopped coriander
14. 1 tbsp lemon juice
Instructions:
1. In a pan heat oil and add finely chopped onion. Let it sauté for 2-3 minutes.
2. Add carrots (cut into cubes), sliced mushrooms and garlic cloves (finely chopped). Let it sauté for 2 minutes.
3. Add dried parsley, paprika, cumin powder and salt and pepper to taste. Let it sauté for 1 minutes.
4. Add salt and black pepper to taste. Cover it and let it cook for 5-7 minutes or until all veggies are soft.
5. Add vegetable broth, zucchini (cut into cubes) and corn. Let it cook for 10-12 minutes.
6. Add chopped coriander, lemon juice and let it simmer for 2 minutes
7. Best tastes when serve hot!
Bon Appétit…!!!
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