The Best Hearty Veg Soup

Name: The Best Hearty Veg Soup Recipe
Yield: 6
Ingredients: 3 large carrots -- peeled cut in 3/4 pieces; 1 medium onion -- cut in 3/4 pieces; 6 cloves garlic -- minced; 8 cups chicken broth; 2 medium russet potato -- peeled cut in 1 pieces; 2 teaspoons thyme -- minced; 1 sprig rosemary; 1 each bay leaf; 1/2 cup bread crumbs; 16 ounces mushrooms whole -- sliced; 10 ounces artichoke hearts -- chopped; 2 tablespoons balsamic vinegar

Number of Servings: 6

Ingredients

3 large carrots -- peeled cut in 3/4" pieces1 medium onion -- cut in 3/4" pieces6 cloves garlic -- minced8 cups chicken broth2 medium russet potato -- peeled cut in 1" pieces2 teaspoons thyme -- minced1 sprig rosemary1 each bay leaf1/2 cup bread crumbs16 ounces mushrooms, whole -- sliced10 ounces artichoke hearts -- chopped2 tablespoons balsamic vinegar

Directions

Heat oil in large heavy-bottomed pot over medium-high heat until shimmering. Add carrot and onions and cook until lightly browned and softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, thyme, rosemary, and bay leaf and bring to boil. Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes. Remove and discard rosemary and bay leaf. While vegetables simmer, saute mushrooms until browned. Transfer 3 cups solids, 1 cup broth, and bread crumbs to blender and puree until smooth. Stir puree back into pot, add mushrooms and artichokes cook over medium heat. Stir in 1 tablespoon vinegar and season with salt and pepper to taste. Serve, passing extra vinegar at table.

Number of Servings: 6

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 117.6
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 224.3 mg
Total Carbs: 22.5 g
Dietary Fiber: 3.8 g
Protein: 5.3 g

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