Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegetable soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetable Soup is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Vegetable Soup is something that I’ve loved my whole life.

Now Choose From Multiple Delicious Vegetable Recipes To Cook A Perfect Meal. A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

To begin with this particular recipe, we have to first prepare a few components. You can have vegetable soup using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vegetable Soup:

1. Make ready Option: I normally start out with 1 large can or bottle of V8 juice… fill the can or bottle with water and mix in 5-7 quart pot
2. Make ready This time I did not have any V8 juice. I used one 24 ounce of crushed tomatoes, filling the can four times with water. Added to pot
3. Prepare While the liquids are cooking on low heat. Prep:
4. Prepare 5-6 Medium potatoes, peeled and cut into large bite size pieces
5. Prepare 5/6 large carrots cleaned and cut into large bite size pieces
6. Prepare 1-2 large bell peppers cleans a cut into large bite size
7. Take 2-3 large sweet onions roughly chopped
8. Take I save celery tops with leaves, I tossed in three for flavor
9. Get 3-5 fresh Cloves minced garlic
10. Make ready 8 Roma tomatoes peeled and quartered, 1 pint of yellow and red grape tomatoes
11. Prepare White cabbage roughly chopped
12. Prepare I add enough Raw sugar to cut the tartness. (I do not like tart)
13. Get I add 2-16 ounce bags of Small cut frozen vegetables to make up for peas, adding more carrots, green beans etc.. I like lots of vegetables
14. Take Seasonings I use my favorites. Feel free to use what you like
15. Prepare I do not measure : dash of celery seed, cumin, paprika, Salt, onion powder, Roasted Garlic powder, dash of cinnamon (this cuts acidity)
16. Prepare Dash Nutmeg, I like lots of fresh ground pepper and kosher salt to taste
17. Get Dried : Pinch of : basil, oregano, 2-3 bay leaves, Italian,

I use canned green beans, corn, fire roasted diced tomatoes tomatoes, Rotel tomatoes, fresh baby. Tomato and Barley Vegetable Soup photo by Brian Hagiwara / Getty Images. A simple but hearty soup recipe filled with tomatoes, carrots, celery, onion, and spinach, this recipe is rounded out with high-fiber barley. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender.

Steps to make Vegetable Soup:

1. Sometime I cook in slow cooker all day. This time I cooked on top of the stove, on low all day.
2. Taste carefully, adjust to your taste
3. Allow to cook at least 4-6 hours on low or until carrots and potatoes are tender.
4. The great things about recipes, you can add what you like, take away what you do not like. Adjust to your liking and enjoy
5. Sometimes I can my soups. Yummy 😋

Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table. Everyone loves this super healthy soup, perfect for an easy supper. Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.

So that’s going to wrap it up with this exceptional food vegetable soup recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!