The best recipe for vegetable soup

March 15, 2023 41: Comments:

This is the best vegetable soup recipe on my block. Or maybe in this house?

You’re probably thinking that you need to find a way to get past this holiday meltdown. Don’t feel guilty!! Did you enjoy yourself? Now pick up your game and start the new year with this soup.

This is the BEST vegetable soup ever and you will love it! It is that a recipe that will keep you from feeling sick from all the holiday indulgence. Everyone talks about “diet” soup, and I think the idea of ​​a soup that fills you up without a lot of calories is a good one.

Here are other soups I’m eating now Low Carb Chicken Vegetable Soup and my Mexican Chicken Soup recipe.

A better (or best) recipe does more than help you lose weight, it makes you healthier.

This vegetable soup recipe is similar to Stone Soup. You just keep adding ingredients until you have a great, full pot of steamy deliciousness.

I used this product, Better Than Bouillon, instead of bouillon cubes because I’ve heard that this concentrated stock is pretty good. You can use vegetable stock (or whatever stock you have) if you have it on hand.

I found that Better Than Bouillon was quite tasty and I could control the amount of salt by not adding too much. Stock cubes are not as easy to adjust as this paste. Most chefs online say they use half the amount Better than Bouillon than it said on the packaging. You can use 1/2 teaspoon for 8 ounces of water.

Have any of you used it? Please tell me what you think about it in the comments section.

I also usually buy low sodium stocks to try to control the saltiness of my soup. You can also make repositories and that will be the best. I never seem to have time to stock up. πŸ™

I have a big container in my fridge ready for lunch so I can start the new year off in the best possible way. It would be better in the summer with the freshest vegetables, but it still tastes pretty good.

What is your best vegetable soup recipe? What did I miss?

Vegetable soup recipe

4.0: from
12:00 reviews

(makes 8 large servings)

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Ingredients

1 large onion, peeled
2 carrots, peeled
1 medium potato, peeled
1/4 pound green beans, trimmed
1/6 small head of cabbage
3 teaspoons is better than vegetable broth
6 cups of water
1 stalk broccoli (stem removed)
3 medium tomatoes
1 small green bell pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
1 bay leaf
1 teaspoon of dried marjoram
1 teaspoon of dried thyme
salt and pepper to taste
Tabasco (optional)

Instructions:

Cut the onion in half and cut into rounds. Dice the carrots. Dice the potatoes and cut the beans into 1-inch pieces. Shred the cabbage and add the onion, carrot, potato and cabbage to a 6-quart pot.

Add the broth and water to the pot with the vegetables. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 10 minutes.

Meanwhile, cut broccoli stalks into rounds; leave the tops whole. Cut the tomatoes into eighths. Remove the seeds from the stem green pepper and chop it. Cut the zucchini into rounds. Put the broccoli, tomatoes, green pepper, zucchini, corn and peas in a bowl.

In a cooking pot, add the vegetables to the bowl, the herbs and mix. Boil and adjust seasonings. Cook, uncovered, about 10 minutes longer, until vegetables are tender. Enjoy!

Nutrition Facts

About 2 cups =: 92 calories, 0.6 g fat 0.1 g saturated fat 20.2 g carbohydrates, 5.9 g sugar, 4.2 g protein, 4.7 g fiber, 338 mg sodium, green 2, blue 1, purple 0

Point values ​​are calculated by Snack Girl and are provided for informational purposes only. See all snack recipes

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