Quick and Easy Vegetable Soup
Try this Quick and Easy Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- olive oil
- salt/pepper
- pinch red pepper flakes
- 1 carrot (diced fine)
- 1 small onion (diced fine)
- 2 ribs celery (diced fine)
- 1 14 oz can crushed tomatoes
- 3 cans chicken broth (about 5 cups)
- 5 cups assorted vegetables - cut into small pieces (i use cauliflower, purple cabbage zucchini, a carrot, some red pepper and some cherry tomatoes - it was what i had)
- : sour cream and green onions to garnish
- Carbohydrate 0.254835 g
- Cholesterol 0 mg
- Fat 0.35896499955 g
- Fiber 0.122400003433228 g
- Protein 0.054045 g
- Saturated Fat 0.053504999937864 g
- Serving Size 1 1 recipe (1g)
- Sodium 155.172624999991 mg
- Sugar 0.132434996566772 g
- Trans Fat 0.020621249987814 g
- Calories 4 calories
Heat the olive oil in a large saucepan or dutch oven.Cook the carrot, onion and celery until tender.Add the tomatoes and broth, and bring to a boil.Add the vegetables, season to taste with salt/pepper/red pepper flakes.Return to a boil, then reduce to simmer (about 15 minutes).Either puree (if you like that consistency), or leave chunky.Ladle into bowls, then add a tablespoon of sour cream, and some green onions to each, and serve
