Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, loaded veggie soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Loaded veggie soup is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Loaded veggie soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

This Loaded Vegetable Soup is filling on it's own, but is wonderful with homemade bread or rolls. This recipe makes a lot of soup, so if you don't want left over soup for lunch the next day (by the way- it's even better after it sits overnight!) you can freeze the remaining soup for a different day. It's nice to have a meal stored in.

To get started with this recipe, we have to prepare a few ingredients. You can cook loaded veggie soup using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Loaded veggie soup:

1. Make ready 2 can diced tomatoes (I used the blue menu no salt added)
2. Get 1800 ml broth (I used chicken, but you could use anything)
3. Get 4 cup shredded cabbage
4. Take 1/2 yellow pepper diced
5. Prepare 1/2 red pepper diced
6. Prepare 5 stalks of celery
7. Make ready 1 large onion diced
8. Prepare 4 carrots
9. Take 1 zucchini
10. Prepare 1 crown of broccoli
11. Take 1 tbsp Italian seasoning
12. Prepare 3 clove garlic minced
13. Make ready 1 tsp olive oil

I grew up in a family where soup was and still is a staple. Soups of all kinds are a constant food available, mostly in the fall and winter, and are made in large batches to take for easy lunches, to freeze for easy. Pressure Cooker Loaded Chicken Veggie Soup. When someone at our house gets sick, I whip up this quick and easy chicken soup.

Steps to make Loaded veggie soup:

1. In large pot add stock and one can of tomatoes, use immersion blender to blend.
2. In a pan over med heat add olive oil and garlic. Heat for about 1 minute then add onion,celery and carrots.
3. As the pan is doing its thing, add all other vegetables and Italian spice to the pot. Also add the second can of tomatoes.
4. Bring to a simmer and add onions,celery,carrots and garlic. Let simmer till all veggies are cooked. About 30 min.
5. You can add any spice you like. I rarely cook with salt and was trying to keep this as pure as possible.
6. This makes a ton of soup so depending what you are using it for freezing is always an option. Which is what I did. I eat this through out the week so I just freeze about half then I only make it every two weeks.

It resembles chicken noodle, but uses a variety of veggies instead of noodles for even more nutrition. Turn down heat if the garlic starts to brown. Vegetable soup is delicious, healthy and filling! It's easy to make and perfect for lunch or afternoon snack. It's bright, colorful and loaded with all kinds of vegetables (and you can easily sub in whatever veggies you like or have on hand).

So that’s going to wrap this up with this exceptional food loaded veggie soup recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!