Hearty Manitoba Vegetable Soup Print
So much goodness in this veggie soup recipe!
This hearty vegetable soup recipe from cookspiration.com by the Dietitians of Canada is loaded with all sorts of goodness! Using fresh or canned pumpkin (or frozen or fresh squash) adds a rich texture to this veggie soup recipe that is sure to satisfy hungry family members.
Makes 6-8 servings
1 tbsp canola oil
3 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
1 zucchini, chopped
3 garlic cloves, minced
3 potatoes, peeled and diced
3 tomatoes, chopped
3 bay leaves
1 1/2 tsp fresh rosemary
1 1/2 tsp fresh thyme
4 cups vegetable broth
1 can red kidney beans
2 cups chopped Swiss chard or spinach leaves
1 cup pumpkin or squash puree
1 tbsp worcestershire sauce
1 tsp prepared mustard
1/2 tsp pepper
1 cup cooked small pasta or rice (optional)
Grated parmesan cheese (optional)
Step 1 In a large soup pot, heat oil over medium heat and cook celery, onions, carrot, zucchini and garlic for about 8 minutes or until softened.
Step 2 Stir in potatoes, tomatoes, bay leaves, rosemary and thyme. Add broth and beans; bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
Step 3 Stir in Swiss chard, pumpkin puree, Worcestershire, mustard and pepper; simmer about 10 minutes or until chard is wilted. Stir in pasta, if using and heat through.
Step 4 Sprinkle each serving with cheese if desired.
Nutrients per serving:
53 g Carbohydrate
11 g Protein
4 g Fat
10 g Fibre
Get creative! Can you think of other veggies to add to this hearty vegetable soup recipe? Let us know in the comments!
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