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 furtherThe Only Weight-Loss Soup Recipe You Need - EatingWelleatingwell.comEat this Skinny Vegetable Soup for Inflammation and …cleanfoodcrush.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
Hearty 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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WEBApr 16, 2020 · How To Make This Macaroni Soup. Gently heat the olive oil in a medium sized saucepan. Add the onion, garlic, celery and carrot …
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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 …
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WEBMay 12, 2023 · Instructions. In a large pot over medium-high heat, spray with olive oil. Add onions, carrots, celery, and bell pepper and sauté 5 …
WEBJul 12, 2017 · Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so. Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”). Turn heat down to medium low. Add …
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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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WEBDec 6, 2022 · Then slice into 1/4-inch slices. In a large pot or Dutch oven, heat the oil over medium-low heat. Once hot, add the leek and cook until softened and translucent — about 2 minutes. Add the carrots, celery, …
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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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 …
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WEBNov 26, 2019 · Stir in the thyme, Bay leaves (plus chilli flakes if using). Add the potatoes and stock then bring to a boil. Reduce heat and cover and simmer for approx 45 minutes. Roughly blend some of the soup with a …
WEBJan 6, 2023 · Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil …
WEBJan 13, 2021 · Batch Cook – Storage Information. Fridge: Store leftovers in the fridge in an airtight container for up to 3 days. Reheat: Reheat in the microwave or on the hob. Freezer: Allow to cool before placing in a …
WEBAug 18, 2020 · Stir to combine. Bring to a boil, reduce to a simmer, and cook for 25 minutes or until vegetable are tender. Season with the salt and pepper and add the spinach to the pot. Stir well and continue cooking for …
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WEBSep 10, 2022 · Instructions. In a large saucepan or pot, heat the oil over medium heat. Once hot, add the diced onion and garlic and sauté for 3-5 minutes. Add the mushrooms and sauté for another 3 minutes. Next, …
WEBJun 18, 2020 · Directions. Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato …
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 celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add …