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Loaded veggie soup
Loaded veggie soup

Before you jump to Loaded veggie soup recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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Using your very best judgment is another one of the many ways that you are able to make healthy decisions from a lunch menu. This is best achieved by analyzing meal pictures on a single menu. It is also recommended that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.

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Even if after taking the above mentioned approaches, you’re not able to find satisfying healthy meals on your own lunch menu, then you may choose to purchase a healthy side dish or drink. Water is a great alternative, particularly in comparison to pop up. Salads make good side dishes, particularly those that are eaten without a salad dressing or low-fat salad dressing. Naturally, you might want to take more steps to ensure that you opt for a healthy meal, but should you opt to forgo low calories for taste, then take additional steps to ensure you get some nutrition.

We hope you got benefit from reading it, now let’s go back to loaded veggie soup recipe. To cook loaded veggie soup you need 13 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Loaded veggie soup:
  1. Get 2 can diced tomatoes (I used the blue menu no salt added)
  2. Prepare 1800 ml broth (I used chicken, but you could use anything)
  3. Prepare 4 cup shredded cabbage
  4. Take 1/2 yellow pepper diced
  5. Use 1/2 red pepper diced
  6. You need 5 stalks of celery
  7. Use 1 large onion diced
  8. Get 4 carrots
  9. You need 1 zucchini
  10. You need 1 crown of broccoli
  11. Provide 1 tbsp Italian seasoning
  12. Prepare 3 clove garlic minced
  13. Take 1 tsp olive oil
Instructions to make Loaded veggie soup:
  1. In large pot add stock and one can of tomatoes, use immersion blender to blend.
  2. In a pan over med heat add olive oil and garlic. Heat for about 1 minute then add onion,celery and carrots.
  3. As the pan is doing its thing, add all other vegetables and Italian spice to the pot. Also add the second can of tomatoes.
  4. Bring to a simmer and add onions,celery,carrots and garlic. Let simmer till all veggies are cooked. About 30 min.
  5. You can add any spice you like. I rarely cook with salt and was trying to keep this as pure as possible.
  6. This makes a ton of soup so depending what you are using it for freezing is always an option. Which is what I did. I eat this through out the week so I just freeze about half then I only make it every two weeks.

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