DirectionsStep1To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.Step2Add the garlic and sauté for another 1 to 2 minutes. Stir intermittently.Step3Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.Step4Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 min…Step5Add the broccoli, zucchini, optional lemon juice, and boil 3 to 5 minutes, or until broccoli and zucchini are crisp-tender. Remove bay leaves.Step6Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of vegetable broth used is, how salty the canned tomatoes and optional beans are, and per…Step7Serve immediatelyIngredientsIngredients3 tablespoonsOlive Oil2 cupsYellow Onion (or sweet Vidalia, peeled and diced small, about 1 large onion)1 cupCelery (diced small, about 2 stalks)4 Garlic Cloves (peeled and finely minced)4 cupsGreen Cabbage (sliced into thin ribbons, about 1/4 to 1/2 head depending on size)1 Large Red Bell Pepper (medium/seeded, trimmed, and diced small)1 Orange Bell Pepper (or medium/large yellow, seeded, trimmed, and diced small)1 cupCarrots (peeled, trimmed, and sliced thin, about 1 1/2 large carrots)1 cupGreen Beans (trimmed into 1-inch pieces, I prefer fresh but frozen may be substituted)1 cupMushrooms (sliced, baby portobello, white, or your favorite)64 ouncesLow-Sodium Vegetable Broth1 15-ounce canPetite-Diced Tomatoes (I use low-sodium)1 ½ cupsEdamame (or one 15-ounce cans garbanzo, cannellini, or kidney beans, drained and rinsed; optional, I use low-sodium beans)3 Bay Leaves1 teaspoonCumin1 teaspoonDried Oregano1 teaspoonDried Thyme½ teaspoonDried Rosemaryadd pinchCayenne Pepper (optional and)3 teaspoonsSalt (or to taste)1 teaspoonBlack Pepper (or to taste)3 cupsBroccoli Florets2 cupsZucchini (diced small, about 1 1/2 large zucchini)2 tablespoonsLemon Juice (optional, brightens up the flavor)See moreNutritionalNutritional367 Calories9 gTotal Fat58 gCarbohydrate5,070 mgSodium18 gProteinFrom averiecooks.comRecipeDirectionsIngredientsNutritionalExplore furtherEat this Skinny Vegetable Soup for Inflammation and …cleanfoodcrush.comThe Only Weight-Loss Soup Recipe You Need - EatingWelleatingwell.com7 Day Vegetable Soup Diet I Heart Recipesiheartrecipes.comFat-Free Vegetable Soup - Allrecipesallrecipes.comVery Low Calorie Vegetable Soup Recipe - Food.comfood.comRecommended to you based on what's popular • Feedback
Easy Vegetable Pasta Soup
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WEBFeb 12, 2018 · Place cauliflower for broth in a large pot. Add zucchini, onion, whole garlic cloves, vegetable broth and water. (Note 2) …
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WEBSep 19, 2023 · Directions. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and …
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WEBMar 28, 2019 · Heat oil in a large pot on medium heat. Add chopped onion and garlic and cook until translucent for about 2-3 min. Add tomatoes, …
WEBNov 9, 2019 · Place all of the vegetables and the chicken stock in a large stock pot over medium heat. Add basil, and stir to combine. Bring to a …
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WEBOct 7, 2023 · In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until slightly softened, about 3 minutes. Add the cabbage, carrots, & green beans and cook for an additional 5 minutes. …
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WEBSep 19, 2023 · Stir in stock, tomato paste, Italian seasoning and salt. Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If using low, turn to high. Stir in frozen beans and pasta. Cover and cook 45 minutes more. …
WEBJan 22, 2023 · PASTA: Add in dry (uncooked) pasta and garlic. Sauté, stirring constantly for 1 full minute. Sprinkle in Italian seasoning. Finally, pour in the vegetable stock or broth and bring the soup to a boil. Boil …
WEBNov 27, 2020 · Step-By-Step Instructions. Step 1: Turn on the Instant Pot and select the sauté function. Step 2: Add the olive oil and onion to the Instant Pot and cook until the onion is translucent, about 5 minutes. Step …
WEBJan 14, 2022 · Directions. Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in …
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WEBOct 10, 2018 · Cook for a further 2 minutes, then add capsicum and cook for another 1 minute. Add flour and mix, cook for 1 minute. Add about half the broth and mix. Once flour is incorporated into the broth, add …
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WEB2 days ago · 2 Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute. 3 Pour in the canned tomatoes and their juices and the stock/broth. 4 Add the …
WEBSep 24, 2018 · Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes. Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves. When liquid starts bubbling, …
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WEBApr 17, 2024 · Sauté onions, garlic and carrots in olive oil over medium heat for about 5 minutes until onions are translucent and softened. Add tomato sauce, spices, stock and water to the pot, bring to a boil. Once …
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WEBFeb 5, 2023 · Blend the beans with one cup water in electric blender until almost smooth. Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, …
WEBDec 20, 2021 · 19 Low Fat Soup Recipes That Are 100% Worth Making From healthy chicken noodle soup to Chinese-inspired chicken and sweetcorn soup. By Marianna Gould Updated: 20 December 2021
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WEBJul 17, 2023 · Recipe Directions. Start by heating the stock, butter, and sugar in a Dutch oven over medium heat. Once heated, add the onion, carrot, celery, and Italian seasoning to the pot. After it reaches a boil, uncover the pot and add the pasta. Return the mixture to a boil, then reduce the heat to a simmer.
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