Organic Vegetable broth, loaded with fresh veggies. Cherry tomoatoes, spinach, onion, broccoli, mushrooms, carrots and peas
Quantity
0
Quantity Unit
Prep Time (minutes)
30
Cook Time (minutes)
60
Ready In (minutes)
90
Ingredients
Amount
Measure
Ingredient
1
package (10 oz)
frozen spinach
1
slice
Mushrooms
1
cup, chopped or diced
broccoli florets
1
cup cherry tomatoes
Tomatoes (chopped)
1
cup
Peas, frozen
1
cup slices
Carrots, frozen, sliced
4
cups
Vegetable broth
1
cup, sliced
zucchini, diced
1
cup, chopped
Peppers, sweet, red, raw, chopped
Steps
Sequence
Step
1
chop up vegetables as needed or preferred. I like my carrots smaller so I choose to chop them. All my veggies I use a mini chopper it is nice and quick and less of a mess. Add the broth to the pot let it simmer and add vegetable to broth. If I use fresh spinach I will add about 4 cups of water to my soup. If I use frozen I add less. I let the soup boil add, fresh basil and rosemary along with sea salt and pepper to taste. I also add garlic powder and a dash of cayenne pepper. Once the soup boils I set it on low and let it simmer. I find that the longer it sits the better it tastes.
2
if you are looking to add some carbs to this meal it is great with rice or pasta but, most of the time I find that there are plenty of the vegetables and the carbs are not needed.
