Vegetable Medley Soup with Vermicelli
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Vegetable Medley Soup with Vermicelli

Course: Soup Recipes
Servings

1

servings
Prep time

20

minutes
Cooking time

20

minutes
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


Directions

  • 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.