Loaded Vegetable Soup
After feeling a little under the weather and taking a few days off in the kitchen, I finally felt like myself again yesterday. Bad sinus headaches and a sore throat aren’t fun at all! My children were off from school again because of the frigid below zero temperatures, so we all stayed warm and cozy in our pajamas all day. It was nice not having to venture out into the nasty weather! I used my “back up soup” that I had stored in my freezer when I wasn’t feeling well, so I was in the mood to make another pot of soup. I could eat homemade soup for dinner all week, especially this time of year. My refrigerator was full of vegetables from my last shopping trip, so this Loaded Vegetable Soup was on my to do list.
Fresh carrots, green & red peppers, tomatoes, onions, garlic, celery, green beans, broccoli, mushrooms, potatoes, peas and corn seasoned with basil, salt, pepper and a pinch of crushed red pepper, simmer all afternoon in a Dutch Oven, giving you a warm, healthy soup that your family will love.
This Loaded Vegetable Soup is filling on it’s own, but is wonderful with homemade bread or rolls. This recipe makes a lot of soup, so if you don’t want left over soup for lunch the next day (by the way- it’s even better after it sits overnight!) you can freeze the remaining soup for a different day. It’s nice to have a meal stored in the freezer for busy week nights and unexpected illnesses! This veggie packed soup is sure to help anyone with the a case of the sniffles fell better! Enjoy!
- 2 - 3 Tbsp. olive oil
- 4 large carrots, sliced
- 1/2 bunch of celery with leaves, chopped
- 2 medium sized onions, chopped
- 4 large cloves of garlic, minced
- 1 large green pepper
- 1 large red pepper
- 1 small head of broccoli, chopped
- 4 large vine ripened tomatoes, chopped
- 1 cup fresh mushrooms, sliced
- 1 (15 oz.) can Muir Glen Organic Fire Roasted Petite Diced Tomatoes
- 1 (15 oz.) can corn, drained
- 1 1/2 cups fresh or frozen peas
- 1 1/2 cups fresh or frozen fine green beans, cut into bite sized pieces
- 3 potatoes, scrubbed and diced with skin on
- 10 cups of water
- 3 Tbsp. tomato paste
- 3 large bay leaves
- 1/4 cup dried basil (I know that seems like a lot, but it adds so much wonderful flavor to the soup)
- 1 Tbsp. sea salt
- 1/2 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes (optional)
- Coat your Dutch Oven or stock pot with olive oil and warm on medium heat.
- Start with the carrots and saute your vegetables.
- I chop as I go, adding in one vegetable at a time until they are all sauteed while stirring.
- After all the vegetables are added, slowly add the water, tomato paste, bay leaves, basil, salt, black pepper and crushed red pepper.
- Stir, cover and turn heat to low-medium.
- Let simmer on your stove top for 2 1/2 to 3 hours.
- Turn off the heat.
- Season with more with salt and pepper if you wish.
- Serve hot with fresh bread or rolls.
- Serves 8 generously.
- Tastes even better the next day!
- *To Freeze, cool to room temperature and store in plastic freezer friendly bags or a freezer friendly container.
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