Quick and Easy Vegetable Soup
This yummy and vegetable soup is a very quick and simple, easy on the wallet, great on the stomach - and adaptable to whatever you have on hand!
Servings 6
Calories 188kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium diced carrot
- 1 small diced onion
- 2 ribs diced celery
- 14 ounces crushed tomatoes
- 6 cups chicken stock
- 5 cups assorted chopped vegetables I used broccoli cauliflower, purple cabbage zucchini, a carrot, some red pepper and some cherry tomatoes
- salt and pepper
- pinch red pepper flakes
Optional
- sour cream and green onions to garnish
Instructions
Sauté the veggies
- Heat the 1 tablespoon olive oil in a large saucepan or Dutch oven.
- Cook 1 medium diced carrot, 1 small diced onion and 2 ribs diced celery until tender.
Bring to a boil
- Add 14 ounces crushed tomatoes and 6 cups chicken stock, and bring to a boil.
- Add 5 cups assorted chopped vegetables, season to taste with salt and pepper/pinch red pepper flakes
Simmer
- Return to a boil, then reduce to simmer (about 15 minutes).
Puree
- Either puree (if you like that consistency), or leave chunky.
- Ladle into bowls, then add a tablespoon of sour cream and green onions to each, and serve
Nutrition
Calories: 188kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1127mg | Potassium: 764mg | Fiber: 10g | Sugar: 4g | Vitamin A: 11912IU | Vitamin C: 28mg | Calcium: 92mg | Iron: 3mg
