March 16, 2025 45 Comment
This is the best vegetable soup recipe throughout my block! Or maybe in this house?
You are probably thinking that you need to find a way to move from all that vacation butter. Don’t feel guilty! You enjoyed you. Now, collect your game and start the new year with this soup.
This is the best vegetable soup and you will love it. Is he Recipe that will prevent you from feeling bad for all the indulgence of the holidays. Everyone talks about the «weight loss» soup and I think the concept of a soup that will fill it without many calories is good.
These are the other soups that I am eating currently chicken vegetable soup in carbohydrates and my Mexican chicken soup recipe.
The best (or better) recipe does more than helping you lose weight, it makes it healthier!
This vegetable soup recipe is like «stone soup.» You continue adding ingredients until you get a wonderful and full of yumminess pot.
I used this product, better than the broth, instead of broth cubes because I have heard that this concentrated stock is quite good. You can use the vegetable broth (or any broth it has) if you have it at hand.
I discovered that better than Bouillon was quite tasty and could control the amount of salinity by not adding too much. Broth cubes are not as easy to regulate as this paste. Most online chefs are said to use half of the quantity better than Bouillon than was requested in the packaging. You can use 1/2 teaspoon for 8 ounces of water.
Has any of you used it? Please tell me what you think about the comments section.
Usually, I also buy low sodium stocks in an attempt to keep the salinity of my soup under control. You could also do stock and that would be the best! It seems that I never have time to stock. 🙁
My refrigerator has a great container of this ready to eat for lunch so you can start the new year in the best way. It would be better in the summer with the freshest vegetables, but still knows quite well.
What is your best vegetable soup recipe? What have I left out?
Vegetable soup recipe
(8 big portions)
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Ingredients
1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pounds of green beans, cut
1/6 of small head cabbage
3 teaspoons better than the cala vegetable
6 cups of water
1 stem broccoli (peeled stem)
3 medium tomatoes
1 small green pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup of frozen peas
1 bay leaf
1 teaspoon of dry marjoram
1 teaspoon of drying thyme
salt and pepper to taste
Tabasco (optional)
Instructions
Cut the onion by half and cut in rounds. Cut carrots cut the potatoes into small cubes and beans in pieces of 1 inch. Rhred the cabbage and place the onion, carrots, potatoes and cabbage in the 6 -quarter gallon pot.
Add cove and water to the pot with vegetables. Bring to boil, reduce the fire at medium low and cook over low heat, discovered, for 10 minutes.
Meanwhile, cut the broccoli stem in rounds; Leave the entire tops. Cut the tomatoes into eighths. Green pepper, remove the seeds and ask yourself. Cut the zucchini in rounds. Place the broccoli, tomatoes, green pepper, zucchini, corn and peas in a bowl.
To the cooking pot, add vegetables in the bowl, herbs and stir. It brings over low heat and adjusts condiments. Cook over low heat, discovered, approximately 10 minutes, until vegetables are crispy. Enjoy!
Nutritional facts
Around 2 cups = 92 calories, 0.6 g fat, 0.1 g saturated fat, 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 of the points are calculated by Snack Girl and are provided only for information. See all the recipes of snack girls
