SoupMain CourseLunch

Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 porties
Cuisine: american
Ingredients: 2 el olive oil; 1 st yellow onion chopped; 2 st carrot sliced; 2 st celery sliced; 3 teentje garlic minced; 2 st potato diced into 1cm cubes; 800 g canned diced tomato undrained; 1.500 ml vegetable broth; 1 kopje frozen corn; 1 kopje frozen pea; 1 kopje frozen green bean cut into bite-sized pieces; 1 tl dried thyme; 1 tl dried oregano; 1 st bay leaf; 1 tl salt or to taste; 0,5 tl black pepper or to taste; 75 g elbow macaroni (optioneel)

A classic, one-pot vegetable soup packed with a variety of colorful vegetables and herbs. This simple and comforting recipe is perfect for a wholesome lunch or dinner and can be easily adapted to use whatever vegetables you have on hand.

Een origineel recept van Forkin

Totale tijd: 1 uur
Porties: 6
Moeilijkheid: Makkelijk
Per portie: 266 kcal

VeganistischVegetarisch

Allergeneninformatie: kan selderij en gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 elolive oil
1 styellow onion, chopped
2 stcarrot, sliced
2 stcelery, sliced
3 teentjegarlic, minced
2 stpotato, diced into 1cm cubes
800 gcanned diced tomato, undrained
1.500 mlvegetable broth
1 kopjefrozen corn
1 kopjefrozen pea
1 kopjefrozen green bean, cut into bite-sized pieces
1 tldried thyme
1 tldried oregano
1 stbay leaf
1 tlsalt, or to taste
0,5 tlblack pepper, or to taste
75 gelbow macaroni(optioneel)

Keukengerei

ladle · large pot · wooden spoon · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 2 min
2
Add the chopped onion, sliced carrots, and sliced celery. Sauté for 7-8 minutes until the vegetables have softened.
Ongeveer 8 min
Tip van de kok: This step builds a flavorful base for the soup, so don't rush it.
3
Stir in the minced garlic and cook for one minute more until fragrant.
Ongeveer 1 min
4
Add the diced potatoes, undrained canned tomatoes, vegetable broth, dried thyme, dried oregano, and bay leaf to the pot.
Ongeveer 2 min
5
Increase the heat to bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer.
Ongeveer 5 min
6
Cover the pot and let it simmer for 15 minutes, or until the potatoes are nearly tender when pierced with a fork.
Ongeveer 15 min
7
Stir in the frozen corn, frozen peas, green beans, and the optional elbow macaroni.
Ongeveer 1 min
Tip van de kok: If you plan to freeze leftovers, consider cooking the macaroni separately and adding it to individual bowls to prevent it from becoming mushy.
8
Continue to simmer, uncovered, for another 8-10 minutes until the pasta is cooked al dente and all vegetables are tender.
Ongeveer 10 min
9
Remove the bay leaf and discard it. Season the soup with salt and black pepper to your taste.
Ongeveer 1 min
Tip van de kok: Always taste and adjust seasoning at the end of cooking.

Per portie

Voedingswaarden

70%Score

Calorieën: 265,9kcal
Eiwit: 8,5g
Koolhydraten: 45,9g
Vet: 6,1g
Vezels: 7,2g
Suiker: 12,6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover soup in an airtight container in the refrigerator.

Opwarmen

Reheat gently in a saucepan over medium-low heat or in the microwave until hot.