Hearty Vegetable Soup with Carrots and Tomatoes

Name: Hearty Vegetable Soup with Carrots and Tomatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 2 zucchini quartered and cut into ½-inch pieces; 1½ pounds potatoes washed and quartered; 1 yellow onion chopped; 2 parsnips peeled and chopped; 4 carrots peeled and cut into ¼-inch slices; 2 ribs celery sliced into ¼-inch slices; 1½ pounds fresh green beans trimmed and cut into ½-inch pieces; 2 cloves garlic minced; ¼ heat cabbage diced; 8 cups low-sodium chicken broth homemade is best; 28 ounces peeled Roma tomatoes San Marzano recommended (1 can); 3 tablespoons tomato paste; 28 ounces water (fill empty tomato can); ¼ cup chopped fresh parsley; 2 teaspoons Bouquet Garni; 1 teaspoon minced fresh rosemary leaves; 1/8 teaspoon crushed red pepper flakes; 2 tablespoons canola oil; 2 tablespoons unsalted butter (¼ stick); 2 teaspoons salt; ½ kosher salt; ½ teaspoon freshly ground black pepper; 1 Parmesan cheese rind optional; 5 ounces frozen peas optional; freshly grated Parmesan or Gruyere cheese optional, for garnish

Lunches

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Servings: 12

Hearty Vegetable Soup with Carrots and Tomatoes

This Healthy Vegetable Soup recipe is not only good for you, but it's also filling and satisfying. It's loaded with vegetables such as zucchini, carrot, celery, and green beans. Making it is simple, and you'll enjoy having it in your fridge or freezer as a healthy and convenient lunch option!

Ingredients

2 zucchini quartered and cut into ½-inch pieces
1½ pounds potatoes washed and quartered
1 yellow onion chopped
2 parsnips peeled and chopped
4 carrots peeled and cut into ¼-inch slices
2 ribs celery sliced into ¼-inch slices
1½ pounds fresh green beans trimmed and cut into ½-inch pieces
2 cloves garlic minced
¼ heat cabbage diced
8 cups low-sodium chicken broth homemade is best
28 ounces peeled Roma tomatoes San Marzano recommended (1 can)
3 tablespoons tomato paste
28 ounces water (fill empty tomato can)
¼ cup chopped fresh parsley
2 teaspoons Bouquet Garni
1 teaspoon minced fresh rosemary leaves
1/8 teaspoon crushed red pepper flakes
2 tablespoons canola oil
2 tablespoons unsalted butter (¼ stick)
2 teaspoons salt
½ kosher salt
½ teaspoon freshly ground black pepper
1 Parmesan cheese rind optional
5 ounces frozen peas optional
freshly grated Parmesan or Gruyere cheese optional, for garnish

Directions

Step 1

Heat a big frying pan on medium heat and put in the oil. Once it's hot, add the butter. Once it's melted, add the onion, parsnips, carrots, celery and green beans. Cook, covered, for 7-8 minutes, stirring after 3½ minutes. Uncover and add the garlic. Cook for an additional 30 seconds. The veggies must be softened, but still slightly crispy.
Step 2

In a big pot, put in everything except the garnish (Parmesan and Gruyere cheeses).
Step 3

Mix it well and let it come to a boil. Then, lessen the heat and let it simmer until the veggies are soft and the mixture thickens to your liking. Take out the leftover Parmesan rind and season it with salt and pepper.
Step 4

Add some grated Parmesan or Gruyere on top and serve with bread and salad.