Loaded Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 Tablespoons of olive oil
4 large carrots sliced
½ bunch of celery with leaves, chopped
2 medium sized onions, diced
4 large cloves of garlic, minced
1 large green pepper, chopped
1 large red pepper, chopped
1 small head of broccoli, chopped
4 large vine ripened tomatoes, chopped
1 cup fresh mushrooms, sliced
1 (15 oz) can Fire Roasted Petite Diced Tomatoes
1 (15 oz) can of corn, drained
1½ cups fresh or frozen peas
1½ cups fresh or frozen green beans, cut into bite size pieces
3 potatoes, scrubbed and diced with skin on
10 cups of water
3 Tablespoon of tomato paste
3 large bay leaves
¼ cup of basil
1 Tablespoon of sea salt
½ teaspoon black pepper
¼ teaspoon of crushed red flakes (optional)
1 large stock pot or dutch oven
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Directions: |
Directions:Coat your dutch oven or stock pot with olive oil and warm on medium heat
Start with carrots and saute your vegetables, adding one at a time continuing to stir
After all veggies are added, slowly add the water, tomato paste, bay leaves, basil, salt, pepper, and
crushed red pepper.
Stir, cover, and turn heat to low/medium.
Let simmer for 2½ to 3 hours.
Turn off the heat.
Season with additional salt and pepper to taste
Serve hot with fresh breads or rolls.
Tastes even better the next day! |
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Personal
Notes: |
Personal
Notes: Family favorite and feeds A LOT!
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