12 Veggie Soup
Prep
19m
Cook
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
12 Veggie Soup
| 1 small onion, diced |
| 1/2 cup carrots, rinsed, peeled and sliced |
| 3 med celery stalks, rinsed and sliced |
| 1 cup leeks, rinsed and sliced |
| 1 cup petite sweet corn |
| 1 28 ounce can tomatoes, diced |
| 1 28 ounce can tomatoes, pureed |
| 1/2 cand edamame, shelled |
| 1 cup broccolie floretts, rinsed and chopped |
| 4 small potatoes, washed and diced |
| 1 cup mushrooms, rinsed and chopped |
| 64 ounces vegetable broth |
| 2 Tbs olive oil |
| salt and Pepper to taste |
12 Veggie Soup Directions
- In a large saucepan with a lid, add the olive oil to a medium high burner.
- Add the onions and sauté for 5 to 7 minutes, the onions should be slightly translucent and brown along the edges.
- Remove the lid and add salt and pepper, stir to combine
- Add carrots and celery, stirring to combine.
- Continue to cook with out the lid for 5 more minutes.
- Add leeks, zucchini, yellow squash, corn, tomatoes, edamame, broccoli, potatoes and vegetable stock.
- Cover and allow the soup to come to a full boil.
- Lower the heat to low and simmer for 30 minutes.
- Turn off the heat, leaving the pot on the burner.
- Add the spinach and mushrooms, allowing the spinach to wilt before serving (5 to 10 minutes)
Nutrition facts
Per Serving
| Kcal: | 513 kcal |
| Fibers (g): | 18.1g |
| Sodium (mg): | 1866mg |
| Carbs: | 76.7g |
| Sugar (g): | 23.4g |
| Fat: | 13.1g |
| Saturated fat (g): | 2.2g |
| Proteins: | 25g |
