This vegetable soup formula is extremely adaptable. You can utilize whatever veggies that are in season, or this is an extraordinary formula to go through remaining veggies from the prior night. I've additionally made this utilizing Italian flavoring or oregano, parsley, and thyme with different distinctive sorts of juices before with a great deal of progress.
I as a rule make this on the stovetop in light of the fact that it's truly snappy to put together, however it does actually well in both the moderate cooker and the moment pot. When you attempt this soup formula, you will never take a gander at the locally acquired stuff a similar way again.
Vegetable soup is ideal for making ahead and solidifying. Give the soup a chance to chill off totally, at that point seal it in a water/air proof compartment and stop for up to 5-6 months. I as a rule make a twofold bunch when I influence this to make sure I to can solidify some for a speedy supper one more night.
- 1/4 cup olive oil
- 1 yellow onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 large potato peeled and diced
- 2 carrots sliced
- 1 cup corn
- 1 cup peas
- 1 cup green beans chopped
- 2 vine tomatoes diced
- 4 cups chicken broth
- 2 cups V-8 juice
INSTRUCTIONS
- In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent before adding in the rest of the ingredients and bringing to a boil, then reducing to a simmer for 30 minutes.
Read more our recipe Roasted Parmesan Broccoli #vegan #recipevegetarian
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