vegetable soup recipe article imageIn this article I will share my favorite vegetable soup recipe. Many people are looking for a weight loss vegetable soup recipe that is both nutritious and filling. This article will share my favorite vegetable soup recipe. This is a wonderful winter soup recipe because it is hearty and filling.

 

Vegetable Soup Recipe Setup

 

Broth

  • vegetable broth or instant vegetable base
  • dried beans
  • 150-200g of white beans
  • 150-200g of red beans

 

Vegetables

  • 200-300g green beans
  • 2 medium zucchini
  • 1-2 floury potatoes
  • 2 carrots
  • 4-5 tomatoes
  • 200g of fine, thin soup noodles
  • 1-4 garlic cloves
  • 5 tablespoons olive oil
  • 1 onion
  • 1/2-1 bushel parsley
  • Sea salt or coarse salt ground pepper
  • Freshly ground white or black pepper

 

Set

  • 2 servings of pesto
  • 200-300g of fresh, finely grated Parmesan

 

Cookware

  • 1 large soup pot
  • 1 sieve
  • 1 potato peeler
  • 1 Cheese Grater
  • A kitchen scale
  • 1 measuring cup

 

Vegetable Soup Preparation

Make the broth. Soak the white and red beans and overnight in unsalted water.

 

Making The Soup

  1. Pour the unsalted water in a small pan, bring to a boil.
  2. Slice the tomatoes and cook for about 30 seconds in the boiling water.
  3. With a spoon lift out of the water, remove the skin and remove the stalk.
  4. Cut the tomatoes into quarters, remove the seeds from the vegetable water and cut the tomato flesh into strips.
  5. Drain the beans through a sieve and let drain.
  6. Peel the carrots and slice them thinly.
  7. Wash the potatoes, peel with a vegetable peeler, cut unsightly places and cut with a kitchen slicer into thin slices.
  8. Wash the zucchini and cut into thin slices.
  9. Wash the green beans, cut both ends and pull the threads if necessary.
  10. Cut the onion and garlic into small cubes.
  11. Wash the parsley, remove anything ugly, dry and remove the stems and slice the rest into fine pieces.
  12. Simmer the beans with the parsley together for 1.5 hours in liquid to cook.
  13. Season the carrots and potatoes and simmer for about 20 minutes together.
  14. Now add the beans and add zucchini and simmer for about 20 min.
  15. Add the soup noodles and cut into strips.
  16. Add tomatoes.
  17. Simmer another 10 minutes on low heat.
  18. Taste the soup/stew and season to taste.

 

Setting The Table

Serve with pistachios and cheese.

 

Additional Sides

Baguette – any kind of dry bread will suffice.

 

Variations

Prepare the soup just with the same amount of beef stock or chicken broth.

 

This recipe is a bit complicated, but it makes a wonderful soup. If your are looking for vegetable soups, this is well worth your time. Vegetable soup recipes are a healthy and wonderful alternative to other less filling soups and other meals. They are relatively easy to prepare because you can make them in bulk and it is well worth the effort. If you enjoy this vegetable soup recipe, please share your experience in the comments below.

 

 

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