Vegetable Soup Recipe
Recipe By The Cookie Rookie
This hearty vegetable soup recipe is not only healthy, but filling and satisfying. Its packed full of veggies including zucchini, carrot, celery and green beans. It's easy to make and youre going to love having this in your fridge (or freezer) for easy and healthy lunch options
4.7
13 Rating -
Rate
Non Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetable Soup Recipe
- 0.17 tablespoon Canola oil
- 0.17 tablespoon Unsalted butter
- 0.08 Yellow Onion Chopped
- 0.17 Parsnips peeled and copped
- 1/50 inch 4 carrots peeled and cut into slices
- 1/50 inch 2 stalks celery sliced into slices
- 1/25 inch 11/2 pounds fresh green beans trimmed and cut into
- 0.17 Garlic Cloves Minced
- 1/50 Head cabbage diced
- 1/25 inch 2 zucchini quartered and cut into
- 0.46 pound Baby yukon gold potatoes washed and quartered
- 0.67 cup Chicken broth homemade is best
- 2.33 ounce peeled roma tomatoes
- 1/4 tablespoon Tomato paste
- 0.08 can 2water
- 1/50 cup Chopped Fresh Parsley
- 0.17 teaspoon Bouquet garni
- 0.08 teaspoon Minced fresh rosemary leaves
- 1/100 teaspoon Crushed Red Pepper Flakes
- 0.17 teaspoon Lowrys seasoned salt
- 1/25 Kosher salt
- 1/25 teaspoon Freshly ground black pepper
- 0.08 Small parmesan cheese rind optional
- 0.42 ounce Frozen peas optional
- As required Garnish:freshly grated parmesan or gruyere cheese
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Cookie Rookie