Loaded Vegetable Soup Infused with Freshness
Introduction:
Step into a world of culinary delight with our Vibrant Loaded Vegetable Soup—a symphony of crisp-tender vegetables harmoniously blended to create a light and fresh yet hearty and warming masterpiece. Brimming with an array of colors and flavors, this recipe transforms ordinary ingredients into an extraordinary soup that will satisfy both your palate and your soul. Join us on this flavorful journey as we explore the meticulous preparation and vibrant nuances of this wholesome creation.
Ingredients:
Prepare to embrace the freshness of nature with the following carefully selected ingredients:
1 medium yellow onion
3 medium carrots
3 stalks celery
3 cloves garlic
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1 (28-ounce) can fire-roasted diced tomatoes
6 cups low-sodium vegetable or chicken broth
8 ounces zucchini
4 ounces green beans
10 to 12 sprigs fresh parsley
1 cup frozen peas
1 cup fresh or frozen corn kernels
Instructions:
Begin the culinary symphony by meticulously preparing the vegetable ensemble. Dice 1 medium yellow onion, peel and cut 3 medium carrots into 1/4-inch thick rounds, and crosswise cut 3 celery stalks into 1/4-inch pieces. Mince 3 cloves of garlic for a burst of aromatic depth.
In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, cooking until softened but not browned—approximately 3 to 5 minutes. Introduce the carrots, celery, garlic, 1 1/2 teaspoons of kosher salt, and 1/4 teaspoon of black pepper, stirring occasionally until the vegetables brighten in color, about 3 minutes.
Elevate the aromatic profile by adding 2 bay leaves, 1/2 teaspoon of dried thyme, 1 can (28 ounces) of fire-roasted diced tomatoes along with their juices, and 6 cups of low-sodium vegetable or chicken broth. Stir the ingredients to create a harmonious blend and bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to maintain a simmer and let the soup cook for 15 minutes. Meanwhile, prepare 8 ounces of zucchini, halving lengthwise and then crosswise into 1/2-inch-wide pieces. Trim 4 ounces of green beans, cutting them into 1-inch pieces.
Add the zucchini and green beans to the soup, allowing them to simmer until crisp-tender—an additional 15 minutes. While the soup simmers, pick the leaves from 10 to 12 fresh parsley sprigs and finely chop them for a fresh burst of flavor.
Introduce 1 cup of frozen peas and 1 cup of fresh or frozen corn kernels to the soup, cooking for an additional 5 minutes. Remove and discard the bay leaves. Taste and adjust the seasoning with more kosher salt as needed.
As a final touch, serve the Loaded Vegetable Soup garnished with the finely chopped parsley, presenting a bowl of vibrant goodness that is both visually stunning and irresistibly delicious.
Nutrition:
Indulge in the vibrant goodness while maintaining a balanced approach to nutrition:
Each serving of this Loaded Vegetable Soup contains a satisfying 170 calories, offering a well-rounded distribution of proteins, carbohydrates, and fats.
With fiber-rich vegetables and the goodness of fresh ingredients, this soup is a wholesome addition to a nutritious diet.
Conclusion:
In conclusion, our Vibrant Loaded Vegetable Soup is a celebration of freshness, flavor, and nourishment. It transcends the ordinary, inviting you to savor each spoonful as a journey through a garden of colorful ingredients. As you embrace the vibrancy of this culinary creation, we express our gratitude for choosing to embark on this flavorful adventure with us. THANK YOU for being a part of our culinary community. Stay tuned for more exquisite recipes that redefine the boundaries of wholesome gourmet. Happy cooking!
Loaded Vegetable Soup
Packed with a rainbow of crisp-tender vegetables, it’s light and fresh, yet hardy and warming all at the same time.
SERVES 6 to 8
MAKES(Makes 10 cups)
PREP15 minutes
COOK48 minutes to 52 minutes
INGREDIENTS
1 medium yellow onion
1 medium carrot
3 stalks celery
3 cloves garlic
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1 (28-ounce) can fire-roasted diced tomatoes
6 cups low-sodium vegetable or chicken broth
8 ounces zucchini (2 small or 1 medium)
4 ounces green beans
10 to 12 sprigs fresh parsley
1 cup frozen peas
1 cup fresh or frozen corn kernels
INSTRUCTIONS
Dice 1 medium yellow onion (about 1 1/4 cups). Peel 3 medium carrots and cut crosswise into 1/4-inch thick rounds (about 1 1/2 cups). Cut 3 celery stalks crosswise into 1/4-inch thick pieces (about 3/4 cup). Mince 3 garlic cloves.
Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the carrots, celery, garlic, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until brighted in color, about 3 minutes.
Add 2 bay leaves, 1/2 teaspoon dried thyme, 1 (28-ounce) can fire-roasted diced tomatoes and juices, and 6 cups low-sodium vegetable or chicken broth. Stir to combine and bring to a boil over medium-high heat.
Reduce the heat to maintain a simmer and cook for 15 minutes. Meanwhile, trim 8 ounces zucchini, halve lengthwise (quarter lengthwise if wider than 1 1/2-inches), then cut crosswise into 1/2-inch-wide pieces (about 2 cups). Trim 4 ounces green beans and cut crosswise into 1-inch pieces (about 1/2 cup).
Add the zucchini and green beans to the soup and simmer until crisp-tender, about 15 minutes more. Meanwhile, pick the leaves from 10 to 12 fresh parsley sprigs and finely chop.
Add 1 cup frozen peas and 1 cup fresh or frozen corn kernels to the soup and cook for 5 minutes more. Remove and discard the bay leaves. Taste and season with more kosher salt as needed. Serve garnished with the parsley.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
Per serving, based on 8 servings. (% daily value)
Calories170
Fat6.3 g (9.7%)
Saturated1.2 g (5.8%)
Carbs21.6 g (7.2%)
Fiber4.6 g (18.4%)
Sugars9.1 g
Protein7.9 g (15.8%)
Sodium765.1 mg (31.9%)