Winter Vegetable Soup

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Winter Vegetable Soup

Ingredients:

  • 4 Tbsp. avocado oil
  • 2 cups yellow onion finely chopped
  • 6 cloves garlic, minced
  • 8 cups vegetable broth
  • 2 medium-sized russet potatoes, peeled and chopped
  • 4 large carrots, peeled and chopped
  • 2 zucchini, chopped
  • 2 crowns broccoli, chopped
  • 4 vine-ripened tomatoes or 1 14-oz. can diced tomatoes, drained
  • 1-2 cans black beans or kidney beans, rinsed and drained
  • 4 tsp. Italian seasoning
  • 1/2 tsp. sea salt to taste

Directions:

  1. Add the avocado oil to a large stock pot and heat to medium-high. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes. Add the garlic and continue sautéing another 2 minutes, until very fragrant.
  2. Pour broth into the pot and add the chopped potato and carrot. Cover and bring to a full boil. Cook until the potato is soft and just slightly al dente, about 5 minutes.
  3. Add the remaining ingredients, stir well, cover and return to a boil. Once the soup comes to a full boil, reduce the heat and simmer for 5 minutes or until the vegetables have reached desired doneness. For very soft vegetables, cook for an additional 15 to 20 minutes.
  4. Taste the soup for flavor and season as needed.

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