Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, loaded vegetable soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Fresh carrots, green & red peppers, tomatoes, onions, garlic, celery, green beans, broccoli, mushrooms, potatoes, peas and corn seasoned with basil, salt, pepper and a pinch of crushed red pepper, simmer all afternoon in a Dutch Oven, giving you a warm, healthy soup that your family will love. Soup lovers, veggie lovers … come one and all to experience the deliciousness of this homemade loaded vegetable soup recipe. I grew up in a family where soup was and still is a staple. Soups of all kinds are a constant food available, mostly in the fall and winter, and are made in large batches to take for easy lunches, to freeze for easy.
Loaded Vegetable Soup is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Loaded Vegetable Soup is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook loaded vegetable soup using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Loaded Vegetable Soup:
- Get large onion, chopped
- Get carrot, chopped
- Get celery stalks, chopped
- Make ready olive oil
- Prepare sugar
- Take garlic cloves, minced
- Prepare tomato puree
- Get Bay leaf
- Prepare sprigs of thyme
- Take courgette, chopped
- Prepare can butter beans, drained
- Get can tomatoes
- Get chicken or vegetable stock
- Take grated parmesan or equivalent of choice
- Make ready small pasta of choice
- Prepare Small bunch of shredded basil
- Prepare Salt
It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand). In a large pot, heat the coconut oil over medium heat and add the onion, garlic and thyme. Cook for about five minutes, then add the bay leaf, carrots, celery.
Steps to make Loaded Vegetable Soup:
- Cook the onions, celery and carrots over a medium-low heat for about 20 minutes or until soft. Add a splash of water if it starts to stick. Stir regularly.
- Next add the garlic, sugar, puree, herbs (excluding basil) and courgette and cook for about 4-5 minutes.
- Pour in the beans, tomatoes and stock, then simmer for another 20 minutes, stirring occasionally. Season to taste.
- Add in half the parmesan and pasta of choice. Cook for 6-8 minutes or until pasta is cooked.
- Sprinkle with basil and remaining parmesan and serve.
In a large pot, heat the coconut oil over medium heat and add the onion, garlic and thyme. Cook for about five minutes, then add the bay leaf, carrots, celery. Cook for another five or so minutes then add the chicken broth and bring to a simmer. Take a large stock pot and spray the bottom with non-stick cooking spray. Typically I would make vegetable soup with a few staples, carrots, celery, and onions, but using the butternut squash, zucchini, mushrooms, and fresh thyme, really took this soup to the next level.
So that’s going to wrap it up for this exceptional food loaded vegetable soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
