Loaded Vegetable Soup

Loaded Vegetable Soup

Loaded Vegetable Soup

Loaded Vegetable Soup

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 1/4 cup Basil, dried
    • 3 Bay leaves, large
    • 1 small head Broccoli
    • 4 Carrots, large
    • 1/2 bunch Celery with, leaves
    • 1 (15 oz. can Corn
    • 4 large cloves Garlic
    • 1 1/2 cups Green beans, fresh or frozen fine
    • 1 Green pepper, large
    • 1 (15 oz. can Muir glen tomatoes, Organic Fire Roasted Petite
    • 1 cup Mushrooms, fresh
    • 2 Onions, medium sized
    • 1 1/2 cups Peas, fresh or frozen
    • 3 Potatoes
    • 4 Vine-ripened tomatoes, large
  • Canned Goods

    • 3 tbsp Tomato paste
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 1 Red pepper, large
    • 1/4 tsp Red pepper flakes
    • 1 tbsp Sea salt
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Liquids

    • 10 cups Water

Found on

Description

At Home & In The Kitchen

Ingredients

  • 2 - 3 Tbsp. olive oil
  • 4 large carrots, sliced
  • 1/2 bunch of celery with leaves, chopped
  • 2 medium sized onions, chopped
  • 4 large cloves of garlic, minced
  • 1 large green pepper
  • 1 large red pepper
  • 1 small head of broccoli, chopped
  • 4 large vine ripened tomatoes, chopped
  • 1 cup fresh mushrooms, sliced
  • 1 (15 oz.) can Muir Glen Organic Fire Roasted Petite Diced Tomatoes
  • 1 (15 oz.) can corn, drained
  • 1 1/2 cups fresh or frozen peas
  • 1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
  • 3 potatoes, scrubbed and diced with skin on
  • 10 cups of water
  • 3 Tbsp. tomato paste
  • 3 large bay leaves
  • 1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
  • 1 Tbsp. sea salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. crushed red pepper flakes (optional)

Directions

  • Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.
  • Start with the carrots and saute your vegetables.
  • I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring.
  • After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.
  • Stir, cover and turn heat to low-medium.
  • Let simmer on your stove top for 2 1/2 to 3 hours.
  • Turn off the heat.
  • Season with more with salt and pepper if you wish.
  • Serve hot with fresh bread or rolls.
  • Serves 8 generously.
  • Tastes even better the next day!
  • *To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.
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Title:

Loaded Vegetable Soup | Cozy Country Living

Descrition:

This cozy and easy to make Loaded Vegetable Soup is a comforting meal that's perfect for your family on a cold day or when thy have a cold. 

Loaded Vegetable Soup

  • Produce

    • 1/4 cup Basil, dried
    • 3 Bay leaves, large
    • 1 small head Broccoli
    • 4 Carrots, large
    • 1/2 bunch Celery with, leaves
    • 1 (15 oz. can Corn
    • 4 large cloves Garlic
    • 1 1/2 cups Green beans, fresh or frozen fine
    • 1 Green pepper, large
    • 1 (15 oz. can Muir glen tomatoes, Organic Fire Roasted Petite
    • 1 cup Mushrooms, fresh
    • 2 Onions, medium sized
    • 1 1/2 cups Peas, fresh or frozen
    • 3 Potatoes
    • 4 Vine-ripened tomatoes, large
  • Canned Goods

    • 3 tbsp Tomato paste
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 1 Red pepper, large
    • 1/4 tsp Red pepper flakes
    • 1 tbsp Sea salt
  • Oils & Vinegars

    • 2 tbsp Olive oil
  • Liquids

    • 10 cups Water

The first person this recipe

cozycountryliving.com

cozycountryliving.com

642 0

Found on cozycountryliving.com

Cozy Country Living

Loaded Vegetable Soup | Cozy Country Living

This cozy and easy to make Loaded Vegetable Soup is a comforting meal that's perfect for your family on a cold day or when thy have a cold.