Vegetable Soup is the PERFECT dish for a cool day, made with healthy potatoes and corn, green beans, celery, carrots, and onions in a prepared chicken juices.
I can sincerely say this is one of my preferred soup plans ever. I like to serve this with toasted garlic bread, a side plate of mixed greens, and some cheddar or parmesan cheddar on top.
This vegetable soup formula is extremely flexible. You can utilize whatever veggies that are in season, or this is an incredible formula to go through extra veggies from the prior night. I've additionally made this utilizing Italian flavoring or oregano, parsley, and thyme with different various kinds of stock before with a great deal of achievement.
I as a rule make this on the stovetop in light of the fact that it's quite speedy to put together, yet it does truly well in both the moderate cooker and the moment pot. When you attempt this soup formula, you will never take a gander at the locally acquired stuff a similar way again.
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INGREDIENTS
- 1/4 cup olive oil
- 1 yellow onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 large potato peeled and diced
- 2 carrots sliced
- 1 cup corn
- 1 cup peas
- 1 cup green beans chopped
- 2 vine tomatoes diced
- 4 cups chicken broth
- 2 cups V-8 juice
INSTRUCTIONS
- In a large stock pot add the olive oil over medium heat and sauté the onions, celery and garlic for 4-5 minutes until translucent before adding in the rest of the ingredients and bringing to a boil, then reducing to a simmer for 30 minutes.
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