Another Loaded Vegetable Soup

When the weather starts to cool down, and the clothing layers come out of the closet, you know its time to start making soup and stew recipes. "Another Loaded Vegetable Soup," recipe is the perfect place to start, and use up some of those vegetables from the farmers market.

This loaded vegetable soup recipe is a great way to get lots of vegetable servings into your day. Some of the ingredients you will find in the soup recipe include fresh carrots, tomatoes, garlic, celery, green beans, broccoli, mushrooms, potatoes, peas and corn seasoned with basil, pepper, a pinch of crushed red pepper simmered all afternoon in a Dutch Oven, filling the house with it's comforting aroma, and ready to serve at dinner for a warming and healthy soup the family will love. This vegetable soup is filling on its own, but you can also serve it with some homemade buttered bread or rolls, yum. This soup recipe makes a lot of soup, perfect if you'd like leftovers for lunch the next day, the soup tastes even better after it sits overnight. You can also freeze remaining soup for another day, great for taking out of the freezer on a busy weeknight. For the full recipes details you'll want to take a look at the site.

The creator of this recipe site is Shannon, who is a wife and stay at home mother of four children. She lives in the country with her family and loves to create simple things that makes the home cozy while bringing the outdoors in. She enjoys making homemade meals and fresh baked goods for her family. On this site you will find home decorating tips, lots of recipes, life and inspiration, and do it yourself projects.

The carrot is a root vegetable, which is usually orange in colour, though can be purple, red, white, and yellow. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are sometimes eaten as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot. Carrots are widely used in many cuisines, especially in the preparation of salads, and carrot salads are a tradition in many regional cuisines. The carrot gets its bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein and zeaxanthin.

Broccoli is a vegetable in the cabbage family whose edible green flowerhead is eaten. Broccoli is high in vitamin C and dietary fiber. Broccoli also contains several nutrients with strong anti cancer properties, such as diindolylmethane and small amounts of selenium. A single serving of broccoli provides more than 30 mg of vitamin C and a half cup provides 52 mg of vitamin C.

To read more about this recipe, visit the website link below to the "Cozy Country Living," website.


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