Easy Vegetable Soup
I just had a big, healthy and satisfying bowl of homemade soup for lunch ... this recipe is so easy, I don't even have it written down!
I just had a big, healthy and satisfying bowl of homemade soup for lunch ... this recipe is so easy, I don't even have it written down!
- Carbohydrate 15.8157910119728 g
- Cholesterol 0 mg
- Fat 0.643239048141052 g
- Fiber 4.06970043911387 g
- Protein 4.73989551635764 g
- Saturated Fat 0.0876430954031029 g
- Serving Size 1 1 Serving (113g)
- Sodium 205.69829335294 mg
- Sugar 11.7460905728589 g
- Trans Fat 0.14554946007281 g
- Calories 86 calories
Step-by-step
- Add the frozen vegetables to boiling chicken broth, reduce heat and simmer.
- Add all the other ingredients and allow to simmer for at least 10 minutes.
- You can add corn or green beans or just about any veggie you like.
- Use low-sodium or sodium-free whenever possible.
A steaming bowl of vegetable soup presents a clear, aromatic broth dotted with tender beans and vibrant florets, releasing scents of dried oregano and sweet cooked tomatoes. Simmering canned beans alongside frozen vegetables requires precise heat management; maintain a gentle bubble rather than a rolling boil to prevent the delicate bean skins from splitting and clouding the broth. Rinsing canned beans thoroughly under cold water removes excess canning liquid, which prevents unwanted metallic tastes and excess foaming during the ten-minute simmer. Utilizing frozen vegetables instead of fresh cuts prep time significantly while retaining micronutrients flash-frozen at peak ripeness, though fresh produce will introduce a firmer textural crunch and require an extra five minutes of cooking time to soften fully. A heavy-bottomed three-quart pot distributes heat evenly across the burner, preventing the starches from the garbanzo and kidney beans from scorching at the base. Controlling sodium levels remains straightforward when opting for low-sodium chicken broth and no-salt-added canned tomatoes, allowing seasoning adjustments to happen entirely at the table with flaky sea salt and freshly cracked black pepper. Storing leftovers in an airtight glass container within the refrigerator keeps the soup safe for up to four days, while freezing is not recommended due to the texture breakdown of thawed frozen vegetables.
