easy vegie soup
(1 rating)
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By accident we decided to serve this over meatloaf that we had the night before. I placed cold meatloaf chunks in a bowl, warmed them up in the microwave and then spooned hot vegie soup over the top, everyone raved and had second and third helpings. In fact they now want me to make this soup whenever I make my meatloaf! I think i've stumbled on to a new family favorite.
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For easy vegie soup
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2 boxchicken broth, non-fat
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1 boxvegetable broth
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1/2 bottlespicy hot v-8 juice
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1 cantomatoes, canned italian-style, diced
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1 canwhite beans, drained
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1 cansmall can tomato sauce
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1 smcabbage head,sliced and chopped
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4 smcarrots, chopped
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3celery stalks,chopped
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1 mdonion,chopped
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7 clovefresh garlic, chopped
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1 mdbell pepper, chopped
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4 mdzucchini, chopped
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1/2 pkgfrozen, chopped spinach
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1handful fresh parsley, chopped fine
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1juice from 1 lemon
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1bay leaf
How To Make easy vegie soup
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1Saute in Olive Oil: Carrots, Onions,Celery,Garlic, Bell Pepper and zucchini until the onion is translucent. Add the tomatoes, beans and the broths along with the V-8 juice and lemon juice. Bring to a simmer and then add the chopped cabbage, spinach and parsley. Stir and simmer. At this point I added my seasonings, they are up to your taste. I used Salt and Pepper, Red Chile pepper flakes, garlic powder and Herbs De Provence. This recipe make a big pot full, ENJOY!!
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2This soup is low salt, low fat and good for you!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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