Loaded veggie soup
Loaded veggie soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, loaded veggie soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Loaded veggie soup is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Loaded veggie soup is something that I have loved my whole life.

This veggie loaded lentil soup is both flavorful and filling. It's the perfect light yet hearty recipe to make all winter long. It's no secret that I love soup!

To get started with this recipe, we must prepare a few components. You can cook loaded veggie soup using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Loaded veggie soup:
  1. Make ready 2 can diced tomatoes (I used the blue menu no salt added)
  2. Prepare 1800 ml broth (I used chicken, but you could use anything)
  3. Make ready 4 cup shredded cabbage
  4. Take 1/2 yellow pepper diced
  5. Get 1/2 red pepper diced
  6. Make ready 5 stalks of celery
  7. Get 1 large onion diced
  8. Prepare 4 carrots
  9. Get 1 zucchini
  10. Get 1 crown of broccoli
  11. Prepare 1 tbsp Italian seasoning
  12. Make ready 3 clove garlic minced
  13. Prepare 1 tsp olive oil

We make this Crock-Pot Veggie Loaded Baked Potato Soup ALL. My husband went NUTS over the Veggie Loaded Baked Potato Soup! Another hearty yet healthy recipe and we love it! This homemade vegetable soup recipe is hearty, healthy, easy to make, and tastes fantastic.

Instructions to make Loaded veggie soup:
  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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