The following recipe was adapted from an article published in the August 2017 issue of the Food and Nutrition Board’s Food Bulletin.
To make the vegetable soup, heat a pot of water to a simmer.
Add the diced onion, garlic and celery and cook until soft, about 4 minutes.
Add all the other vegetables and cook, stirring, until they’re soft, 4 to 6 minutes.
Remove from the heat and add the broth and vegetable stock.
Season with salt and pepper.
Cover and let simmer for about 1 hour, stirring occasionally, to thicken.
Serve hot with steamed white rice, noodles or pasta.
3.1 from 3 reviews Easy Vegetable Soup – easy, no-bake, no mess recipe Save Print Ingredients 1 cup water 1 large onion, diced 2 cloves garlic, minced 2 cups peeled carrots, peeled and diced 2 cups white cabbage, chopped 1 1/2 cups diced tomatoes 1 1 1 / 2 cups carrots, chopped 3/4 cup vegetable broth 1 cup dried beans, rinsed and drained 1/3 cup chopped fresh herbs or dried parsley 1 teaspoon kosher salt or freshly ground black pepper 3 tablespoons olive oil (optional) Directions Heat a large pot of salted water over medium heat.
Add in the onion, the garlic and the celery.
Cook until soft.
Add carrots, cabbage, tomatoes, beans, herbs and salt and cook for about 5 minutes.
Drain and add remaining ingredients.
Stir to combine and bring to a boil.
Reduce heat to medium low and simmer for 10 minutes.
Recipe Notes To make your own vegetable soup: Add in your desired amount of beans, rice, pasta or other desired ingredients.
If you want to save time and reduce the number of ingredients, simply use water instead of beans.
Nutrition Facts Easy Vegetation Soup – Easy, no, no messy recipe Save Recipe Save Recipe Print Ingredients 2 cups water 1 medium onion, chopped 2 cloves of garlic, diced 1 large carrot, peeled, diced 4 cups diced white cabbage 1 1 tablespoon chopped fresh parsley 2 cups cooked lentils 1 1 teaspoon dried beans (optional; if using, soak the lentils in hot water for 30 minutes) 1 tablespoon olive oil 3 tablespoons dried herbs or herbs (I use oregano, basil, oreganese and thyme) 1 teaspoon salt or fresh ground black or kosher black pepper 1 tablespoon vegetable broth (or a water-based broth) 1 cup cooked lentil, rinned and drained (or rinsing in hot tap water for 1 hour) 3 tablespoons vegetable broth, drained (if using) 1/4 teaspoon salt and freshly ground Black pepper Nutrition Facts Simple, no blender or food processor necessary?
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