Green Vegetable SoupSubmitted by: ALBERTAROSE1985
IntroductionSoup tastes so much better when it's homemade! I came up with this soup recipe when I was feeling a bit blah and unhealthy, in the middle of winter when all I wanted to eat was green vegetables. Soup tastes so much better when it's homemade! I came up with this soup recipe when I was feeling a bit blah and unhealthy, in the middle of winter when all I wanted to eat was green vegetables.
2 cartons low sodium chicken stock (or vegetable stock)
1 large onion, diced
3 carrots, diced or shredded
3 stalks celery, diced
1 large or 2 small leeks, thinly sliced and rinsed well
1 broccoli crown including stem, diced
1 1/2 cups frozen corn
1 large can red or white kidney beans
1-2 bay leaves
pepper to taste
extra water as needed
2. Simmer for at least 30 minutes (or up to 2 hours) or until broccoli and carrots are soft, then add frozen corn. Bring back up to a simmer and cook for another 10 minutes.
3. Remove bay leaves, turn off the heat and whiz through a blender or food processor in small batches (or let cool and blend in larger batches) until smooth and velvety, adding extra water if needed.
Can be served as is or with a blob of sour cream or milk can be added in place of extra water if needed (neither are included in nutrition calculation).
This soup is surprisingly filling and makes quite a large pot, about 10 or 12 good sized soup bowls worth.
Number of Servings: 12
Recipe submitted by SparkPeople user ALBERTAROSE1985.