Cozy & Hearty Fall Veggie soup
Course: Soup Recipes, Vegetarian RecipesServings
3
servingsPrep time
30
minutesCooking time
2
hours10
minutesCalories
375
kcal
Ingredients
- fresh produce:
1/2 tsp olive oil
1 large carrot
1 large parsnip
2 celery stalks
1 yellow onion, chopped
1 head of kale, chopped
1 cup cherry tomatoes, halved
1 cup broccoli florets, chopped
any other fresh veggies you want
- pantry items:
1 garlic glove, finely chopped
1 can peas, rinsed and drained
1 can green beans, rinsed and drained
1 can lima beans, rinsed and drained
2 tbsp tomato paste
2 cups rice (not cooked)
8 cups low sodium vegetable broth
- spices and herbs:
2 tsp ground cumin
1 tsp paprika
1 tsp chili powder
2 tsp dried oregano
1 tsp garlic
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1/4 cup chopped parsley
2 tsp chopped thyme (optional)
Directions
- Wash, skin, and chop all fresh veggies. drain and rinse all canned veggies.
- Add olive oil to a large pan over medium heat, allow to smoke then add garlic and onion. let it get caramelized, 5-7 mins, occasionally stirring.
- Add carrots, celery, parsnips (hard veggies) to cook and soften for 10 mins.
- Add tomato paste and all spices, cook for 2 more minutes.
- Then add broccoli, cherry tomatoes, kale, and all beans, sauté for 2 mins.
- Lastly, add vegetable stock, rice and all herbs. bring to a boil and then simmer for at least 30 mins, up to 2 hours.
- Serve it up and enjoy!