Hearty Vegetable Soup

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My Tu Duong
Hearty Vegetable Soup
Budget-friendly recipe
1497

This is a delicious way to use up bits of vegetables and herbs you have in the fridge or freezer, even the ones that are wilted.

Ingredients

3
tablespoons
1
diced
1
teaspoon
2
diced
3
chopped
4
cups
such as carrot, zucchini or yellow squash, bell pepper, celery, asparagus, corn, peas, okra, green beans, spinach, kale, mushrooms, cabbage, or lima beans; fresh, frozen, or canned
2
cups
to taste
½
juiced

What You'll Need

  • Pot
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cup
  • stock pot

Directions

  1. In a stock pot, sauté the onion and celery (if using) in the olive oil until golden. Add garlic and cumin and cook a minute longer.
  2. Add the potatoes (and any root vegetables such as carrots), tomatoes, broth, water, and oregano. Bring to a boil and simmer until the potatoes are tender.
  3. Add the other vegetables and simmer until everything is soft.
  4. Stir in lemon juice. Season with salt and pepper, to taste.

Chef Tips

  • Tomatoes can be substituted with 1 (14.5-oz.) can of chopped tomatoes.

  • Try at least 3 different kinds of vegetables in this recipe.

Storage Tips

  • Soup keeps in fridge for 3 days and freezes well.

Nutrition Info and more

Serving size:
2
cups
Total calories:
156
Total fat:
7 g
Saturated fat:
1 g
Carbohydrates:
21 g
Protein:
4 g
Fiber:
5 g
Sodium:
522 mg
Attribution

Publication: 

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