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March 16, 2025 45 Comments
It is the best recipe for vegetable soup on my whole block! Or maybe in this house?
You probably think you should find a way to go from all this butter from the holidays. Don’t feel guilty !! You enjoyed yourself. Now take your game and start the new year with this soup.
It is the best vegetable soup and you will love it. It is THE Recipe that will prevent you from feeling bad in all the indulgence of the holidays. Everyone talks about the “weight loss” soup and I think the concept of soup that will fill you without many calories is good.
Here are the other soups I eat now Chicken vegetable soup with low carbohydrate and my Mexican chicken soup recipe.
The best (or the best) recipe makes more than helping you lose weight – it makes you healthier!
This vegetable soup recipe is like “stone soup”. You continue to add ingredients until you get a wonderful full jar of delicious furious.
I used this product, better than broth, instead of cubic broth because I heard that this concentrated stock is quite good. You can use vegetable broth (or any stock you have) if you have it on hand.
I found that better than Bouillon was quite tasty and I could control the amount of salinity by not adding too much. The broth cubes are not as easy to regulate as this dough. Most online cooks said they used half of the amount Better than broth than expected on the packaging. You can use 1/2 teaspoon for 8 ounces of water.
Has one of you used it? Please tell me what you think in the comments section.
I generally buy a weak sodium broth also to try to keep the salinity of my soup under control. You can also do stock and that would be the best! I never seem to have time to do stock. 🙁
My refrigerator has a large container ready to eat for lunch so that I can start the new year in the best way. It would be better in summer with the coolest vegetables, but it always has a fairly good taste.
What is your best recipe for vegetable soup? What did I leave aside?
Vegetable soup recipe
(Make 8 large portions)
Ingredients
1 large onion, Pelé
2 carrots, peeled
1 medium potato, with skin
Green beans of 1/4 pounds, cut
1/6 Small Head cabbage
3 teaspoons better than the broth vegetable
6 cups of water
1 rod broccoli (peeled stem)
3 medium tomatoes
1 small green pepper
1 zucchini (5 to 6 inches)
1 cup of frozen corn
1/2 cup of frozen pea
1 bay sheet
1 teaspoon of dried Marjoram
1 teaspoon of dried thyme
salt and pepper to taste
Tabasco (optional)
Instructions
Slice the onion in half and slice into bullets. Slice the cut carrots with the potato in small cubes and break beans into 1 inch pieces. Return the cabbage and put the onion, the carrots, the potato and the cabbage in a 6 -liter cooking jar.
Add the broth and water to the pot with vegetables. Bring to a boil, reduce the fire to a low medium and simmer, uncovered for 10 minutes.
Meanwhile, slices the broccoli rod in circles; Leave the whole peaks. Cut the tomatoes into eighths. Trip green pepper, remove the seeds and chop. Slice the zucchini in circles. Put the broccoli, tomatoes, green pepper, zucchini, corn and peas in a bowl.
In the pot, add vegetables to a bowl, herbs and stir. Bring to emissage and adjust the seasonings. Simmer, uncovered, about 10 minutes more, until vegetables are clear trends. Appreciate!
Nutritional
About 2 cups = 92 calories,, 0.6 g fat, 0.1 g saturated fats, 20.2 g carbohydrates, 5.9 g sugar, 4.2 g protein, 4.7 g fiber, 338 mg sodium, green 2, blue 1, purple 0
The points values are calculated by Snack Girl and are provided only for information. See all the Girl Snack recipes
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