Vegetable Soup edit

0

by: cooking_bird






How to make a healthy and creamy vegetable soup to warm you up this winter!




ingredients

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serves: 4

2 tablespoons olive oil

1 large yellow onion, chopped

2 carrots, chopped

2 stalks celery chopped

3 cans (14.5 ounce) low-sodium chicken broth

1/2 pound Yukon gold potatoes, cut into 1-inch chunks (peel first, if desired)

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon kosher salt

1 can (14.5 ounce) diced tomatoes

1/4 pound green beans, cut into 1-inch pieces

1 cup chopped broccoli Grated Parmesan (optional)

1 baguette, sliced and toasted (optional)

Nutrition Facts
Vegetable Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 461

  • Total Fat: 12 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 700.5 mg
  • Total Carbs: 80.6 g
  •     Dietary Fiber: 17.3 g
  •     Sugars: 44.4 g
  • Protein: 23.6 g
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preparation

1 Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes.

2 Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil.

3 Reduce heat, cover partially, and simmer for 15 minutes. Add the tomatoes, beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes.

4 To serve, ladle the soup into bowls. Sprinkle with the Parmesan and serve with the baguette slices, if desired.

5 And the next time, try...

6 Making an ad hoc minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 a head of cabbage (shredded), and a handful of macaroni or broken spaghetti.

Cooks' note:
TIP: When it comes to cooking, the gold standard of potatoes is, well, the Yukon gold. Not only does it have a rich, buttery flavor but it also retains its shape during heating making it terrific for soups, stews, roasts and mashes.

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