Loaded Vegetable Soup Infused with Freshness
Ingredients:
Prepare to embrace the freshness of nature with the following carefully selected ingredients:
1 medium yellow onion
3 medium carrots
3 stalks celery
3 cloves garlic
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1 (28-ounce) can fire-roasted diced tomatoes
6 cups low-sodium vegetable or chicken broth
8 ounces zucchini
4 ounces green beans
10 to 12 sprigs fresh parsley
1 cup frozen peas
1 cup fresh or frozen corn kernels
Instructions:
Begin the culinary symphony by meticulously preparing the vegetable ensemble. Dice 1 medium yellow onion, peel and cut 3 medium carrots into 1/4-inch thick rounds, and crosswise cut 3 celery stalks into 1/4-inch pieces. Mince 3 cloves of garlic for a burst of aromatic depth.
In a Dutch oven or large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, cooking until softened but not browned—approximately 3 to 5 minutes. Introduce the carrots, celery, garlic, 1 1/2 teaspoons of kosher salt, and 1/4 teaspoon of black pepper, stirring occasionally until the vegetables brighten in color, about 3 minutes.
Elevate the aromatic profile by adding 2 bay leaves, 1/2 teaspoon of dried thyme, 1 can (28 ounces) of fire-roasted diced tomatoes along with their juices, and 6 cups of low-sodium vegetable or chicken broth. Stir the ingredients to create a harmonious blend and bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to maintain a simmer and let the soup cook for 15 minutes. Meanwhile, prepare 8 ounces of zucchini, halving lengthwise and then crosswise into 1/2-inch-wide pieces. Trim 4 ounces of green beans, cutting them into 1-inch pieces.
Add the zucchini and green beans to the soup, allowing them to simmer until crisp-tender—an additional 15 minutes. While the soup simmers, pick the leaves from 10 to 12 fresh parsley sprigs and finely chop them for a fresh burst of flavor.
Introduce 1 cup of frozen peas and 1 cup of fresh or frozen corn kernels to the soup, cooking for an additional 5 minutes. Remove and discard the bay leaves. Taste and adjust the seasoning with more kosher salt as needed.
As a final touch, serve the Loaded Vegetable Soup garnished with the finely chopped parsley, presenting a bowl of vibrant goodness that is both visually stunning and irresistibly delicious.
Nutrition:
Indulge in the vibrant goodness while maintaining a balanced approach to nutrition:
Each serving of this Loaded Vegetable Soup contains a satisfying 170 calories, offering a well-rounded distribution of proteins, carbohydrates, and fats.
With fiber-rich vegetables and the goodness of fresh ingredients, this soup is a wholesome addition to a nutritious diet.
Conclusion:
In conclusion, our Vibrant Loaded Vegetable Soup is a celebration of freshness, flavor, and nourishment. It transcends the ordinary, inviting you to savor each spoonful as a journey through a garden of colorful ingredients. As you embrace the vibrancy of this culinary creation, we express our gratitude for choosing to embark on this flavorful adventure with us. THANK YOU for being a part of our culinary community. Stay tuned for more exquisite recipes that redefine the boundaries of wholesome gourmet. Happy cooking!
