Vegetable Soup

Vegetable Soup
Budget-friendly recipe
694

This soup is an easy way to use up extra vegetables you have at home.

Ingredients

3
chopped
¼
cup
chopped
¼
teaspoon
to taste
¼
cup
1
tablespoon
3
cubed
1
cubed
3
cubed
2
cups
chopped
2
cups
cups
¼
cup
(cut and discard the bottom 2 inches of the stems), chopped

What You'll Need

  • Sharp knife
  • Cutting board
  • Blender
  • Large pot with lid

Directions

  1. In a blender: add tomatoes, onion, garlic, salt, and ¼ cup of water and blend well.
  2. In a large pot, over medium heat: heat olive oil.
  3. Add sauce (from step #1) and bring to a simmer.
  4. Add cut carrots, chayote, zucchini, chard, chicken broth and 2¼ cups of water.
  5. Bring to a boil, cover, bring heat down to medium-low; cook until vegetables are tender but still crisp.
  6. Turn heat off, add cilantro, cover and let sit for 2 minutes.
  7. Serve.

Chef Tips

  • To garnish and add flavor: top individual portions with sliced avocados, cotija cheese or fresh lemon juice.

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
Total calories:
80
Total fat:
3 g
Carbohydrates:
12 g
Fiber:
4 g
Sodium:
540 mg
Attribution

Publication: 

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