Loaded Vegetable Soup
Ingredients
- 1 (14 1/2 ounce) can diced tomatoes ⓘ
- 1 (6 ounce) can tomato paste ⓘ
- 1 (16 ounce) bag frozen corn ⓘ
- 1 (16 ounce) bag frozen peas ⓘ
- 1 (16 ounce) bag lima beans ⓘ
- 4 carrots, chopped ⓘ
- 2 onions, diced
- 2 garlic cloves, crushed ⓘ
- 4 stalks celery, sliced ⓘ
- 4 -5 medium potatoes, cubed ⓘ
- 1 (16 ounce) bag okra (optional) ⓘ
- 1/4 cup instant chicken bouillon granules (or to taste) ⓘ
- 1 tablespoon sugar ⓘ
- 1 teaspoon black pepper ⓘ
- 2 tablespoons dried parsley ⓘ
- 1 teaspoon thyme ⓘ
- 1/2 teaspoon tarragon ⓘ
- 2 bay leaves ⓘ
Instructions
- Get a large stock pot,fill half way with water.Turn heat to medium.
- Add your vegetables.Do not thaw your frozen vegetables before adding to water.Season,stir,and cover.Cook about 2-3 hours stirring every 45 minutes or so,adjust heat as needed.Add cooked pastas,or rice if you'd like.You can also freeze this for up to 3 months.
Nutrition & Diet Analysis (per serving)
835
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).