Garden Harvest Vegetable Soup
Garden Harvest Vegetable Soup
Equipment
Ingrediënten
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 onion chopped
- 3 carrots chopped
- ½ cup chopped celery
- ½ teaspoon Italian seasoning
- 2 tablespoons Bragg Liquid Aminos
- 1 cup fresh corn kernels off the cob
- 1 cup cabbage chopped
- 1 can 15 oz organic tomato sauce
- 1 can 14.5 oz organic chopped tomatoes
- 6-8 cups water
- 1 cup whole wheat pasta spirals or gluten-free pasta for a gluten-free option
- Assorted leftover vegetables from the fridge optional
Instructies
- In a large soup pot, heat the olive oil over medium heat.
- Add the minced garlic, chopped onion, carrots, and celery.
- Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the Italian seasoning and Bragg Liquid Aminos, ensuring the vegetables are coated well.
- Add the fresh corn, chopped cabbage, organic tomato sauce, chopped tomatoes, and water to the pot.
- Stir to combine.
- Bring the soup to a simmer and let it cook for 1 hour, allowing the flavors to meld together.
- After 1 hour, add the whole wheat pasta spirals and any leftover vegetables from the fridge, if using.
- Simmer for an additional 15 minutes or until the pasta is tender.
- Adjust the seasoning if necessary, adding more salt or Italian seasoning to taste.
- Serve the garden harvest vegetable soup hot, garnished with fresh herbs if desired.
- Enjoy this nourishing and comforting soup!
Notes / Tips / Wine Advice:
Wine advice:
Pair this hearty vegetable soup with a light-bodied red wine like Pinot Noir or a crisp white wine such as Pinot Grigio for a delightful meal.Nutritional Information
Calories: 250 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 9 g | Fiber: 7 g | Sugar: 10 g
