Hearty Vegetable Soup Recipe
This hearty vegetable soup recipe was a cinch to prepare and so satisfying. You see, I just thought that winter was over, but Mother Nature pulled a fast one on us, and Texas was cold and rainy today, prompting me to raid the pantry for soup ingredients. Voila. A recipe that everyone in my house loved.
A hearty and versatile soup that could be bulked up with ground beef or turkey, and completely changed with assorted spices.
Gather
Step by step
- Heat olive oil over medium-high in a large dutch oven (5-8 quart)
- Add carrots, celery, garlic, onion and thyme and saute until vegetables are crisp tender (about 3 minutes).
- Add in canned tomatoes, canned tomato sauce, broth (or water), bay leaf, and basil.
- Simmer for 15 minutes.
- Add frozen peas and elbow macaroni. Cook for 8-10 minutes or until macaroni is cooked.
- Remove bay leaf and serve.
Nutrition
WW PP 4; Calories 176.1; Fat 1.1g; Cholesterol 0mg; Sodium 158.6mg; Potassium 247.4mg; Carbs 35.4g; Fiber 7.8g; Sugars 12.7g; Protein 7.7g; Vitamin A 109.2%;
Feingold Stage 2 Friendly
Adapted from this recipe.
Category: Soups, Vegetarian






















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