Vegetable Soup
This is something I can make with what I usually have in the fridge, freezer, & pantry. It can be vegetarian if you need it to be.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- olive oil
- 2 stalks celery chopped
- 4 cloves garlic minced
- salt & pepper
- 1 tbsp tomato paste
- 2 carrots peeled & chopped
- 1 tsp thyme or other fresh herb minced
- 6 cups water or stock
- 1 cup tomatoes diced (canned ok)
- 1 cup green beans or peas (frozen ok)
- 1 cup pasta, beans, or meat
- Carbohydrate 4.93548541623039 g
- Cholesterol 0 mg
- Fat 0.19750208324749 g
- Fiber 1.26256249944844 g
- Protein 0.829533333233667 g
- Saturated Fat 0.0322449999873369 g
- Serving Size 1 1 Serving (65g)
- Sodium 126.075520831071 mg
- Sugar 3.67292291678195 g
- Trans Fat 0.0415154166613365 g
- Calories 23 calories
Cook your meat/beans, if using. For example, cook a couple links of turkey sausage in the same saucepan you're going to use for the soup, then remove and set aside while you cook the soup. Or, soak and cook beans. You can also use canned, drained, & rinsed beans. In a 4qt saucepan, cook celery, carrot, and garlic over medium heat in olive oil until soft, around 5 minutes. Add tomato paste and herbs and stir until fully incorporated. Add stock/water and tomatoes and bring to a boil. Simmer for 20 minutes, add green beans or peas, then simmer for another 5 minutes. Add pasta, beans, or meat and simmer for another 10. Salt & pepper to taste. Serve.
