How To make Hearty Vegetable Soup
15 oz Can red kidney beans
32 oz Canned tomatoes, cut up
15 oz Canned great northern beans
15 oz Garbanzo beans
1/2 c Water
3 ea Onions, medium, chopped
2 ea Green peppers, med. chopped
2 ea Celery stalks, sliced
1 ea Zucchini, halved length,slic
2 ea Cloves garlic, minced
2 t Dried basil, crushed
1/4 t Pepper
1 ea Bay leaf
Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat.
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Hearty Vegetable Soup!
There is nothing like a nice warm bowl of soup and this Hearty Vegetable Soup hits the spot! This soup is loaded with vegetables and is a delicious healthier option. Now I love soup of any kind, but I also love to eat good and nourishing food. This soup leaves you satisfied both in your belly and knowing you have eaten healthy.
Hearty Vegetable Soup
Ingredients
Measurements can vary depending on your preference of vegetables. You really can't mess this soup up just dump a bunch of your favorite vegetables in a pot and cook.
1 pound of potatoes (I use golden so I don't have to peel)
1 small onion chopped
2 celery stalks chopped
1 pound of carrots chopped
1 clove of garlic
2 28 oz can of diced tomatoes
small head of cabbage (around 3 cups chopped)
2 14 1/2 can of green beans
1 cup frozen corn or 1 14 1/2 can
1 cup frozen peas or 1 14 1/2 can
1 quart container of vegetable broth
1 tsp dried thyme
1 tsp dried basil
2 bay leaves
2 tbsp olive oil
salt and pepper to taste
water (just enough to make sure all vegetables are well covered with liquid)
Instructions
Add olive oil to a large soup pot and then add chopped carrots, celery, and onion. Let them cook for a few minutes. Then add the rest of your ingredients and allow to cook for about an hour until all the vegetables are tender.
Thyme to Cook WV
Hearty Vegetable Soup
Print this recipe here:
Ingredients
1 head of cabbage, shred or a bag of coleslaw salad
4 cups of frozen veggies (cauliflower, broccoli, carrots)
a handful of string beans, trimmed and cut in half
3-4 potatoes, peeled and cubed
1 onion, finely chopped
1/4 cup olive oil
4-5 garlic cloves, grated
8 cups broth or water
28 oz pureed tomatoes
salt, to taste
freshly cracked black pepper, to taste
1/4 teaspoon crushed red pepper flakes, or more
1/2 teaspoon paprika
1 teaspoon dried crushed oregano
optional: 15 oz can beans, rinsed and drained
2-4 tablespoons balsamic vinegar or dressing
1/4 cup finely chopped fresh parsley
Serve with: bread, feta, olives
Instructions
Sauté the onion, olive oil, and potatoes for 8 minutes.
Add the garlic and warm through until fragrant.
Add all of the remaining ingredients except for the parsley, balsamic, and oregano.
Bring the soup to a boil and reduce the heat to medium.
Simmer for 25-30 minutes or until the veggies are tender.
Taste and adjust the seasoning if needed.
Add the balsamic, parsley, and oregano and mix together.
Serve with toasted bread, olives, and feta.
Kali Orexi!
Notes
Freezer Instructions: Once the soup has cooled to room temperature, transfer to freezer-safe containers. It will keep fresh in the freezer for 2-3 months. Thaw and reheat before serving.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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Hearty Vegetable Soup
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