Stovetop Vegetable Soup
recipe is the best ever! Hearty and comforting, it's packed with veggies for an easy flavor packed meal that tastes miles above any canned version.
Potatoes Carrots Celery Bell peppers Zucchini Onion Corn Vegetable stock Diced tomatoes Bay leaves Smoked paprika Dried oregano Garlic powder Salt Ground black pepper Avocado oil Garlic clove Dill or parsley Parmesan cheese and yogurt for garnish
Ingredients You Need
Preheat large dutch oven, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
Add potato, carrot, celery, pepper, stock and diced tomatoes; stir. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
Add zucchini and corn, cover and simmer for 5 more minutes. Turn off heat, add grated garlic and dill.
Serve hot garnished with Parmesan cheese and yogurt.
Refrigerate for 2 days in an airtight container. To freeze, cool, transfer to an airtight glass container (leaving some room for expansion), and freeze for up to 3 months
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Full recipe at iFOODreal.com