As we get deeper into the summer months I have been craving all the vegetables. Greens, beans and everything in between has been on our menu. Sometimes I like to just eat them raw with ranch or hummus, but other times, I like to make a meal out of my veggies like in this delicious and nutritious vegetable soup.
I have also been on a huge soup kick so I decided to take all the vegetables I love and make them into a soup. And what a fantastic soup it is! Not only does my Slow-Simmered Summer Vegetable Soup provide a ton of nutrition, but it also makes plenty for leftovers. I ate this for a week straight for lunch.
It does take a little longer to cook than most of my recipes because you really need to let it simmer long enough to meld all the delicious vegetable flavors together. I promise it’s worth the effort.
This recipe works for diets like low-carb, and if you sub the chicken broth with vegetable broth it will be a vegetarian’s dream come true. This is also the perfect recipe for those of you that like to meal-prep on Sundays since it makes so many meals. Cook once, eat twice…or two or three times Slow-Simmered Vegetable Soup
Servings: 6-10 Ingredients:
48 oz. of chicken broth 2 Tbs. of olive oil 1 large onion 3 zucchini 2 yellow squash 3 large carrots, sliced 1 medium head of broccoli, chopped 2 cups of green beans, chopped 1.5 cans of Cannelloni Beans, drained 1 can of of chopped tomatoes 1 bag of frozen peas 3 bay leaves 2 tsp. of garlic salt 2 tsp. of onion powder 1.5 tsp. of oregano .5 tsp. of celery salt a handful of basil Optional: Parmesan or mozzarella cheese
Steps:
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Add olive oil to a large pot or Dutch Oven and heat through.
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Add onions and cook until they are translucent. Then add the carrots and cook about about two minutes.
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Add the chicken broth and the rest of your vegetables.
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Bring to a boil then reduce the heat to medium and add your spices.
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Cook on medium for 30 minutes to one hour, stirring occasionally.
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Reduce the heat to low and continue to cook for 2 – 4 hours. Stir occasionally to make sure nothing is sitting on the bottom and burning. I ended up cooking mine on low for 6 just because we didn’t eat until 6 p.m. and I started making this in the morning. You want the vegetables to all soften and add their flavors to the broth.
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Serve and add basil and cheese. Photos here
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