Thanks for this fabulous recipe - a real keeper. This soup is absolutely delicious! Discard the water then transfer the spinach to a cutting board and coarsely chop.
Like another reviewer, I liked the fact that is wasn't so tomatoey. Lastly- I cooked this in my Instant Pot pressure cooker- for anyone else out there who has one, I just sauteed the onions, celery & garlic and seared the potatoes beforehand...then threw everything in the pot and used the manual button to set it for 15 minutes...then I allowed natural release for 6 minutes and released manually the rest. Shop; Meal Delivery; Indoor Plants; Recipes; Essentials. Divide the warm soup between 4 bowls and serve each bowl with a scone on the side. Drop corn, edamame, okra, and kale into the soup. Amy's Organic Chunky Vegetable Soup is a delicious garden party of vegetable flavor. Check out our Videos.
Great soup. Brush with a bit of additional buttermilk. Microwave: Place soup in a microwave-safe bowl. Use green peas or green peas in place of okra if preferred. Continue to simmer until okra is tender, 5 to 10 minutes more. Added some fresh ground pepper - no extra salt and no other spices, and it was totally scrumptious. I did like it, but I added way more salt. 2 tsp cane sugar. Stovetop: Heat soup in a saucepan, stirring occasionally. It looks like you're outside the United States? Did not used the okra or edamame.
Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes. It is very healthy and filling! Heat olive oil in a large pot over medium heat. Tender organic carrots and green beans, sweet corn, peas, and spinach.
Step 2 Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
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Stovetop: Heat soup in a saucepan, stirring occasionally. Serve. A nice way to use some veggies that I may not otherwise eat! 4 cups baby spinach, washed.
Your daily values may be higher or lower depending on your calorie needs. Of course I made some edits...but the basic foundation of this was perfect!
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You can use any vegetables you desire especially now (summer)with all of the fresh vegetables in season. Once cooked, set aside in a bowl to cool and increase oven temperature to 425℉. 1 cup all-purpose flour, plus more for flouring surface. Microwave: Place soup in a microwave-safe bowl. Mixed the tomato sauce with a quart of Aldi Vegetable Stock, then added frozen green beans, frozen corn, and frozen peas, followed by fresh russet potatoes and a can of Muir Glen diced fire-roasted tomatoes. It was also beautiful.
I omitted the kale, okra and edamame- my hubs doesn't care for any of that but I am sure this would have worked great either way. Saute another minute or two, then add mushrooms… Amount is based on available nutrient data. Instead of tomato sauce I used tomato paste and two cans of crushed tomatoes. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more. 4 cans Amy’s Organic Chunky Vegetable Soup, 1 small sweet potato, washed, peeled and diced into ⅓” cubes (you should have about 1½ cups in total), 1 cup all-purpose flour, plus more for flouring surface, ¼ cup cold unsalted butter, cut into ½” cubes, 1 cup buttermilk, plus a bit extra for brushing scones. Put all of the ingedients (except the cornflour) in a pan and bring to the boil. To reheat from frozen, simply warm them on a baking sheet in a preheated 350℉ oven until heated through, about 15 minutes. I also threw in a bay leaf when the soup was cooking.
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I meant to add kale but totally forgot. I omitted the kale, okra and edamame- my hubs doesn't care for any of that but I am sure this would have worked great either way. Using your hands, pat the mixture into a flat round disk, about 1” high. Enjoy.
Remove the mixture from the bowl and place on a lightly floured surface. Substituted grean beans and peas for the okra and edamame just because that is what I had on hand.
I liked that this soup didn't have an overly acidic tomato flavor. My husband actually took pictures of it because it was so fresh and vibrant looking.
My husband couldn't find a 15 ounce can of tomato sauce so he grabbed a 20 ounce or something close to that...and actually, it was perfect...I think it made it a little thicker and richer. I had totally forgotten I had made this, much less reviewed it and made it again today for our New Year's lunch so I will update my review. 1 cup whole wheat flour.
Served with warm whole grain bread it makes a filling meal. This time I used fresh celery, carrots, onions and a generous amount of garlic. Watch. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.
It was absolutely perfect...the veggies were tender without being mushy and the soup tasted great!
Nutrient information is not available for all ingredients.
It was absolutely perfect...the veggies were tender without being mushy and the soup tasted great! Cover.
Back to Chunky Vegetarian Vegetable Soup (Fast and Easy). ½ tsp garlic powder (optional) Let sit 1 minute. I made it as written and after tasting added some dried oregano, fresh basil, and thyme, with extra extra black pepper. I also pan seared my potatoes for a few minutes in a teaspoon of oil, with some dried thyme, dried rosemary, salt & pepper...I feel like this locks in some more flavor. I added oregano basil rosemary salt white pepper and worcestershire sauce. Chunky Vegetarian Vegetable Soup (Fast and Easy), Congrats! Turn down and simmer for 1hr. Thanks for the inspiration.
114 calories; protein 3g 6% DV; carbohydrates 19.7g 6% DV; fat 3.3g 5% DV; cholesterol 0mg; sodium 436.1mg 17% DV. I used carrots celery onions potatoes mushrooms peppers and spinach. The recipe makes 8 scones, so you’ll have extra to stash in the freezer or share with friends! I make this super-easy vegetarian vegetable soup about every other week. Simmer for about 10 minutes. 1 tbsp olive oil.
For vegetable broth, I use 2 no salt added vegan bouillon cubes and 4 cups of water. Of course I made some edits...but the basic foundation of this was perfect! Saute onions and garlic with the Italian seasoning until the onions are translucent and the spices are fragrant. Heat olive oil in a large pot over medium heat. Allrecipes is part of the Meredith Food Group. Toss the sweet potato cubes with the olive oil and ½ tsp of salt, then roast until tender and golden, tossing occasionally.
It turned out great. Simmer until carrots are tender, 10 to 15 minutes more. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition
Stir carrots and potatoes through the broth.
Meanwhile, in a medium microwave-safe bowl, combine the spinach with 2 tbsp of water and microwave in 30 second increments until spinach is wilted. I subsituted the carrots for pumpkin and used frozen mixed vegetables that included both the carrots and corn. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes. I did make some substitutions. You can use any combination of vegetables.
I do not add any salt to the soup when cooking it, but allow others to salt their own bowl. I made this recipe but used green peas instead of okra and added crushed red pepper flakes oregano fresh rosemary and a little basil in addition to the salt and pepper just because I had some spices on hand. Stir. I will use this recipe again. Allow to cool then squeeze spinach into a ball with your hands to remove any excess water. FREE SHIPPING ON THE SHOP AND INDOOR PLANTS SECTION $89.95. Info. We both had big bowls with hot Peasant Bread from Whole Foods and had enough for at least 3 more meals. Cover. 1 small sweet potato, washed, peeled and diced into ⅓” cubes (you should have about 1½ cups in total) Salt.
My hubs doesn't like soup, let alone veggies and he LOVES this. It was delicious! Cook for 1½-2 minutes. Add comma separated list of ingredients to exclude from recipe.
You saved Chunky Vegetarian Vegetable Soup (Fast and Easy) to your. My husband couldn't find a 15 ounce can of tomato sauce so he grabbed a 20 ounce or something close to that...and actually, it was perfect...I think it made it a little thicker and richer.
I also pan seared my potatoes for a few minutes in a teaspoon of oil, with some dried thyme, dried rosemary, salt & pepper...I feel like this locks in some more flavor. Add red bell pepper and zucchini. As written I think it is pretty bland. Menu (833) 407-0747 . Savory scones are a perfect accompaniment alongside a hot bowl of our Chunky Vegetable Soup. Transfer scones to a large baking sheet lined with parchment paper, being sure to leave a bit of room between them as they will expand in the oven. There are too many other easy basic soup recipes. Once the sweet potatoes are cool, add them to the flour mixture, along with the chopped spinach, and stir to combine.
But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I usually do not eat okra, but it was very enjoyable in this recipe. 4 cans Amy’s Organic Chunky Vegetable Soup. STEP 2 Before serving, mix cornflour with a little water and stir through the soup. The scones freeze really well and can be enjoyed with a variety of Amy’s soups! Add the Cheddar and stir to combine. Let sit 1 minute. Subscribe to our newsletter for more fun recipes like this.
Add comma separated list of ingredients to include in recipe. Lastly- I cooked this in my Instant Pot pressure cooker- for anyone else out there who has one, I just sauteed the onions, celery & garlic and seared the potatoes beforehand...then threw everything in the pot and used the manual button to set it for 15 minutes...then I allowed natural release for 6 minutes and released manually the rest. This should take about 20 minutes.
It's thick and hearty, almost like a stew. While the scones are baking, warm up the soup in a saucepan on the stovetop. I loved all the different colors tastes and textures from all the veggies. A good basic recipe waiting for added special touches. The corn gave it a nice sweetness. Season with salt and pepper. Serve. I also threw in a bay leaf when the soup was cooking. These are delicious on their own but can also be served with a pat of butter for a little extra decadence! My hubs doesn't like soup, let alone veggies and he LOVES this. With a pastry cutter or by hand, cut in the cold butter until the mixture is unevenly crumbly, with some of the butter remaining in slightly larger pieces. I loved all the ingredients but it was boring. 1 tbsp baking powder. Once the oven has preheated, put the baking sheet on an oven rack placed either in the middle or top third of the oven and bake until the scones are golden and cooked through, 20-25 minutes. Set aside. In a large bowl, whisk together both types of flour, ¾ tsp of salt, the sugar, the baking powder and the garlic powder (if using). Cook for 1½-2 minutes. I won't make it again. 4 carrots, peeled and cut into 1/4-inch rounds, 2 baking potatoes, cut into bite-size pieces, 1 cup frozen shelled edamame (green soybeans).