Easiest Way to Fall at dinner Loaded veggie soup

Easiest Way to Fall at dinner Loaded veggie soup Delicious, fresh and tasty.

Loaded veggie soup. 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.

Soups of all kinds are a constant food available, mostly in the fall and winter, and are made in large batches to take for easy lunches, to freeze for easy.

This Healthy Loaded Veggie Soup is the best way.

This soup is so simple and full of flavor.

You can have Loaded veggie soup using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Loaded veggie soup

1. You need 2 can of diced tomatoes (I used the blue menu no salt added).

2. Prepare 1800 ml of broth (I used chicken, but you could use anything).

3. Prepare 4 cup of shredded cabbage.

4. You need 1/2 of yellow pepper diced.

5. Prepare 1/2 of red pepper diced.

6. You need 5 of stalks of celery.

7. Prepare 1 of large onion diced.

8. You need 4 of carrots.

9. Prepare 1 of zucchini.

10. You need 1 of crown of broccoli.

11. Prepare 1 tbsp of Italian seasoning.

12. It’s 3 clove of garlic minced.

13. You need 1 tsp of olive oil.

Your family is going to love this healthy dinner.

That's what is on my menu at least once or twice each week.

Soup is one of those comfort dishes that doesn't necessarily have to be filled with things that are bad for you.

Like this Loaded Veggie Soup, much like the Roasted Squash Soup, this one is chock full of veggie goodness.

Loaded veggie soup step by step

1. In large pot add stock and one can of tomatoes, use immersion blender to blend..

2. In a pan over med heat add olive oil and garlic. Heat for about 1 minute then add onion,celery and carrots..

3. As the pan is doing its thing, add all other vegetables and Italian spice to the pot. Also add the second can of tomatoes..

4. Bring to a simmer and add onions,celery,carrots and garlic. Let simmer till all veggies are cooked. About 30 min..

5. You can add any spice you like. I rarely cook with salt and was trying to keep this as pure as possible..

6. This makes a ton of soup so depending what you are using it for freezing is always an option. Which is what I did. I eat this through out the week so I just freeze about half then I only make it every two weeks..

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Loaded veggie soup step by step.

In large pot add stock and one can of tomatoes, use immersion blender to.