Name: Vegetable Medley Soup with Vermicelli
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 1 red potato, peeled and diced; 2 celery stalks, chopped; 1 yellow onion, diced; 1/2 yellow bell pepper, chopped; 1/2 orange bell pepper, chopped; 3/4 cup peaches and cream corn kernels; 1 cup cremini mushrooms, chopped; 1 cup grey zucchini, diced; 1 cup broccoli florets; 1/2 cup vermicelli; 2 tbsp olive oil; 1 liter low sodium vegetable broth; Water

4 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 1 10

Course Soup Recipes

Servings servings

Calories 280 kcal

Ingredients

1 red potato, peeled and diced
2 celery stalks, chopped
1 yellow onion, diced
1/2 yellow bell pepper, chopped
1/2 orange bell pepper, chopped
3/4 cup peaches and cream corn kernels
1 cup cremini mushrooms, chopped
1 cup grey zucchini, diced
1 cup broccoli florets
1/2 cup vermicelli
2 tbsp olive oil
1 liter low sodium vegetable broth
Water

Instructions

In a large pot heat olive oil, add onions, celery and potatoes. Saute for 5 minutes, then add mushrooms, zucchini, corn, yellow and orange bell peppers; saute for additional 5 minutes. Season with salt and pepper.
Add low sodium vegetable broth and water. Add enough water to cover the vegetables. Bring to a boil. Reduce heat to medium and simmer for about 15 minutes.
Add vermicelli and broccoli, simmer for additional 10-15 minutes until vegetables are tender. Serve hot.