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!
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