Wednesday, 5 March 2014

Hearty Healthy Vegetable Soup

On the Harvest table today
This soup is perfect on a cold winter's day. Get your daily dose of vegetables with this simple and delicious soup recipe. I love to make this on my day off from work. It fills the whole house with the aroma of caramelized onions, savory garlic, and smokey paprika.



What you will need

2 cans of no salt added diced tomatoes with basil, garlic, and oregano
1/2 cup frozen or fresh peas
1/2 cup frozen or fresh corn
1 can of dark red kidney beans (no salt added)
1 cup of baby Bella mushrooms
1 medium yellow onion chopped
1 zucchini chopped
1 red bell pepper chopped
1 green bell pepper chopped
1 cup of broccoli chopped
3 or 4 garlic cloves minced
3 tbsp paprika
1 tsp pepper
1 tsp onion powder
1 tsp Italian seasoning
1 tsp cumin
2 tbsp of parsley for garnish if desired
2 tbsp olive oil
1/2 tsp crushed red pepper (1 tsp if you like it a little spicy)
1/3 cup of mozzarella or vegan daiya brand mozzarella for topping 







Instructions


  1. In a large pot or Dutch oven heat the olive oil and then combine the following:onions, 1/2 the paprika, and cumin
  2. Allow the onions to sweat and become tender with the spices (4 min.)
  3. Add the garlic and sauté for 30 seconds
  4. Pour in the tomatoes, beans, corn, peas. The liquid will help to deglaze the pot
  5. Add in the broccoli, peppers, zucchini, onion powder, Italian seasoning, pepper,crushed red pepper flakes, and the remaining paprika
  6. Allow the soup to simmer on low for one hour with a lid on
  7. Add mushrooms in the last 20 mins. 

Top the soup with slices of avocado, parsley, or shredded cheese

Another great touch is to pour the soup over a baked potatoe or rice.

From the Harvest Table

Amber 

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