Big Pot Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
- 2x 1Ltr Cartons of Chicken Broth- 2x 14.5oz Cans of Chopped Tomatoes (undrained)- 1x 15.5oz Can of Light Red Kidney Beans (undrained)- 1x 8.5oz Can of Whole Kernel Corn (undrained)- 1/3 of a Fresh Green Cabbage - 2Lbs Fresh Carrots- 4 Small Turnips (peeled)- 1Lb Fresh Cut Green Beans- 2 Bell Peppers- 5 Celery Sticks- 1 Medium Red Onion- 1 Medium White Onion- 4 Fresh Garlic Cloves (finely chopped or crushed)- 2Tbsp Extra Virgin Olive Oil- 1Tsp Cayenne (Red) Pepper- 1Tsp Ground Black Pepper- 1 Pinch of Sea Salt- 1Tsp Dry Thyme- 1/2Tsp Dry Rosemary- 1/2Tsp Dry Chives- 3 Dry Bay Leaves
1) Set to the side - your onions, garlic, celery, bell peppers, canned goods, broth and seasonings.
2) Chop the remaining veg in to small bite-size pieces and add to large cooking pot. Now add your chicken broth to the pot and begin to heat to boiling.
3) Now finely chop the veg you set aside earlier and add the olive oil to a large skillet or wok. Heat oil medium to high, then add all veg you just chopped.
4) Add the cayenne pepper, black pepper and pinch of salt to your skillet of veg. Cook veg until tender and reduced, stirring occasionally.
5) Now that the big pot is boiling, add the thyme, rosemary, chives and bay leaves to the big pot of veg and broth. Cover and allow to boil and reduce for approx 20 mins.
6) Now add the canned goods and contents of the skillet/wok to the big pot and give it a good stir. Cover and simmer for 1 hour, stirring occasionally.
Serving Size: Approx. 12 Bowls
2) Chop the remaining veg in to small bite-size pieces and add to large cooking pot. Now add your chicken broth to the pot and begin to heat to boiling.
3) Now finely chop the veg you set aside earlier and add the olive oil to a large skillet or wok. Heat oil medium to high, then add all veg you just chopped.
4) Add the cayenne pepper, black pepper and pinch of salt to your skillet of veg. Cook veg until tender and reduced, stirring occasionally.
5) Now that the big pot is boiling, add the thyme, rosemary, chives and bay leaves to the big pot of veg and broth. Cover and allow to boil and reduce for approx 20 mins.
6) Now add the canned goods and contents of the skillet/wok to the big pot and give it a good stir. Cover and simmer for 1 hour, stirring occasionally.
Serving Size: Approx. 12 Bowls
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 971.3 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 6.3 g
- Protein: 5.4 g
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