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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hearty (and healthy!) Veggie Soup Recipe

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This recipe for Hearty (and healthy!) Veggie Soup is from Arndt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon olive oil
1 teaspoon minced garlic
1-1 1/2 pounds lean ground beef or turkey
1/2 cup chopped onion
2 small potatoes or sweet potatoes peeled and diced (can also substitute with cauliflower)
1 cup chopped green pepper
1 cup chopped zucchini
1 cup chopped bell pepper
1 cup chopped carrots
1 chopped jalapeño (optional for Gramicracker)
14.5 oz rotel (or diced tomatoes and green chiles)
15 oz tomato sauce
14.5 oz chicken broth
1-2 teaspoon chili powder (more or less to taste)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tomatoes diced (or substitute with 1-14 ounce can)
Directions:
Directions:
Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.
Stir in potatoes, peppers, zucchini, jalapeno, carrots, rotel, tomato sauce and chicken broth. Bring to a light simmer and then stir in chili powder, salt, pepper and tomatoes.
Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.
Top with fresh basil and sliced avocado if desired.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Originally the recipe just called for potatoes, carrots, and celery. I dropped the celery and added the peppers, zucchini, and jalapeños for a heartier (and spicier) take on the recipe. It’s awesome!!

 

 

 

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