Vegetable Soup
Ready In - 55 MinutesAverage Reviews
Description
Level
Easy
Yield
8 person
Prep Time
15 minutes
Cooking Time
40 minutes
Total Time
55 minutes
Ingredients
1. Olive oil or vegetable oil - 2 tablespoon
2. Carrots, peeled and chopped - 2 cups
3. Curry powder - ½ teaspoon
4. Red pepper flakes - ½ teaspoon
5. Celery, chopped - 1 ¼ cups
6. Garlic, minced - 4 cloves
7. Chicken broth or vegetable broth, low-sodium - 7 cups
8. Tomatoes, diced - 3 ½ cups
9. Potatoes, peeled and diced ½-inch thick - 3 cups
10. Fresh parsley, chopped - ⅓ cup
11. Bay leaves - 2
12. Dried thyme - ½ teaspoon
13. Salt - add to taste
14. Black pepper - add to taste
15. Green beans, fresh or frozen chopped - 1 ½ cups
16. Corn, fresh or frozen - 1 ¼ cups
17. Peas, fresh or frozen - 1 cup
2. Carrots, peeled and chopped - 2 cups
3. Curry powder - ½ teaspoon
4. Red pepper flakes - ½ teaspoon
5. Celery, chopped - 1 ¼ cups
6. Garlic, minced - 4 cloves
7. Chicken broth or vegetable broth, low-sodium - 7 cups
8. Tomatoes, diced - 3 ½ cups
9. Potatoes, peeled and diced ½-inch thick - 3 cups
10. Fresh parsley, chopped - ⅓ cup
11. Bay leaves - 2
12. Dried thyme - ½ teaspoon
13. Salt - add to taste
14. Black pepper - add to taste
15. Green beans, fresh or frozen chopped - 1 ½ cups
16. Corn, fresh or frozen - 1 ¼ cups
17. Peas, fresh or frozen - 1 cup
Nutrition Facts
CALORIES: 198 kcal
CARBOHYDRATE: 31 g
PROTEIN: 7 g
FAT: 5 g
CHOLESTEROL: 0 mg
SODIUM: 259 mg
CARBOHYDRATE: 31 g
PROTEIN: 7 g
FAT: 5 g
CHOLESTEROL: 0 mg
SODIUM: 259 mg
Directions
1. On medium-high heat, heat olive oil or vegetable oil in a large pot.
2. Now, add vegetables, i.e., onion, celery, and carrots. For four minutes, saute the vegetables, then add minced garlic. Saute further for 30 seconds.
3. In the next step, you have to add tomatoes, vegetable or chicken broth, diced potatoes, bay leaves, thyme, parsley, black pepper, curry powder, red pepper flakes, and salt.
4. Bring these constituents to a boil, and after that, add green beans.
5. Lower the heat to medium-low. For 20 to 30 minutes, simmer and cover the potatoes until they are tender.
6. Lastly, add corn and peas and cook for a further five minutes.
7. Next, take the pot off the flame and discard bay leaves. Taste the vegetable soup and add flavorings according to your taste, if desired.
8. Divide this tasty soup into bowls, serve warm, and enjoy.
SUGGESTIONS FOR STORING VEGETABLE SOUP:
You easily keep vegetable soup in the fridge for four days. You can also freeze extra portions and defrost it for later use.
OTHER VEGETABLE OPTIONS FOR THE SOUP:
This is a versatile soup, and you can add other vegetables. Some ideas are as follows:
● Sweet potatoes - cut potatoes into ½-inch cubes.
● Bottle gourds - cut bottle gourd into ½-inch cubes.
● Bell pepper - chop them.
● Cauliflower - cut cauliflowers into bite-size (very small) pieces.
● Zucchini - chop them.
SUGGESTIONS FOR ADDING OTHER HERBS AND SPICES:
You can customize your soup by adding other herbs and spices. Some few tips are as follows:
● Dried or fresh herbs: You can add basil, thyme, and oregano.
● Blend of dried herbs: You can add Italian seasoning.
● Chili flakes, paprika, or cayenne pepper: By adding them will spice up your soup.
2. Now, add vegetables, i.e., onion, celery, and carrots. For four minutes, saute the vegetables, then add minced garlic. Saute further for 30 seconds.
3. In the next step, you have to add tomatoes, vegetable or chicken broth, diced potatoes, bay leaves, thyme, parsley, black pepper, curry powder, red pepper flakes, and salt.
4. Bring these constituents to a boil, and after that, add green beans.
5. Lower the heat to medium-low. For 20 to 30 minutes, simmer and cover the potatoes until they are tender.
6. Lastly, add corn and peas and cook for a further five minutes.
7. Next, take the pot off the flame and discard bay leaves. Taste the vegetable soup and add flavorings according to your taste, if desired.
8. Divide this tasty soup into bowls, serve warm, and enjoy.
SUGGESTIONS FOR STORING VEGETABLE SOUP:
You easily keep vegetable soup in the fridge for four days. You can also freeze extra portions and defrost it for later use.
OTHER VEGETABLE OPTIONS FOR THE SOUP:
This is a versatile soup, and you can add other vegetables. Some ideas are as follows:
● Sweet potatoes - cut potatoes into ½-inch cubes.
● Bottle gourds - cut bottle gourd into ½-inch cubes.
● Bell pepper - chop them.
● Cauliflower - cut cauliflowers into bite-size (very small) pieces.
● Zucchini - chop them.
SUGGESTIONS FOR ADDING OTHER HERBS AND SPICES:
You can customize your soup by adding other herbs and spices. Some few tips are as follows:
● Dried or fresh herbs: You can add basil, thyme, and oregano.
● Blend of dried herbs: You can add Italian seasoning.
● Chili flakes, paprika, or cayenne pepper: By adding them will spice up your soup.
