nadellii
Active member
I am on a real vegetable soup kick. It's easy to eat lots of vegetables and be healthy so that I can achieve my new Year's goals! I thought I would share my recipe. It's "Greek inspired", since I kind of made it up and I am not sure this is actually something people in Greece make. I used flavors that are typical of Greek soups.
Ingredients:
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, diced
- 4 tomatoes, diced
- 2 potatoes, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1/2 head of cabbage, chopped
- 1/2 cup of olive oil
- 2 tablespoons of tomato paste
- 1 tablespoon of dried oregano
- 2 teaspoons of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 6 cups of vegetable, chicken, or mushroom broth
Instructions:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant and slightly browned.
Next, add the diced bell peppers, potatoes, carrots, zucchini, and cabbage to the pot. Stir well to combine all the veggies, and sauté for a few minutes until they start to soften.
Add the diced tomatoes, tomato paste, oregano, thyme, bay leaf, salt, and pepper to the pot. Stir well and let the mixture cook for a few minutes until the tomatoes start to break down and form a thick broth.
Finally, add the vegetable broth to the pot and bring the soup to a simmer. Reduce the heat to low, cover the pot, and let the soup cook for about 30-40 minutes, stirring occasionally, until all the veggies are tender and the broth has thickened.
Ingredients:
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 bell peppers, diced
- 4 tomatoes, diced
- 2 potatoes, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1/2 head of cabbage, chopped
- 1/2 cup of olive oil
- 2 tablespoons of tomato paste
- 1 tablespoon of dried oregano
- 2 teaspoons of dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 6 cups of vegetable, chicken, or mushroom broth
Instructions:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant and slightly browned.
Next, add the diced bell peppers, potatoes, carrots, zucchini, and cabbage to the pot. Stir well to combine all the veggies, and sauté for a few minutes until they start to soften.
Add the diced tomatoes, tomato paste, oregano, thyme, bay leaf, salt, and pepper to the pot. Stir well and let the mixture cook for a few minutes until the tomatoes start to break down and form a thick broth.
Finally, add the vegetable broth to the pot and bring the soup to a simmer. Reduce the heat to low, cover the pot, and let the soup cook for about 30-40 minutes, stirring occasionally, until all the veggies are tender and the broth has thickened.
