By recanna
Veggie soup
So. Much. Soup.
Just about any vegetables can be substituted in this recipe. I just listed what I used. I ended up with several cups of extra broth that I plan to freeze and use as stock in the next batch of soup I make.
Updated at: Thu, 17 Aug 2023 04:52:24 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
6
Low
Nutrition per serving
Calories59.8 kcal (3%)
Total Fat0.4 g (1%)
Carbs12.8 g (5%)
Sugars4.4 g (5%)
Protein2.3 g (5%)
Sodium38.6 mg (2%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Bring a large pot of water to boil.
Step 2
While waiting for it to boil wash and rough chop leek, potato, carrots, peppers and celery. Once pot is boiling add chopped vegetables.
Step 3
Rough chop tomato then add to pot.
Step 4
Add in frozen bag of green beans and tomato paste
Step 5
Boil for 50-60 minutes until vegetables are soft. Keep an eye on the water level and add extra if it starts to look low.
Step 6
Remove the stem from kale leaves then add to the soup. Soup is ready once kale leaves have wilted.
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