This vegetable soup is simple, very easy to make and full of flavor. Perfect for any occasion.
This Vegetable Soup is easy to put together with a wonderful flavor. Feel free to add leftover shredded chicken for a delicious variation. This soup recipe is a quick weeknight meal idea and you can keep it in the fridge in a sealed container up to 4 days.
Vegetable Soup Recipe
- one cup onion finely chopped
- 2 tablespoons olive oil
- 10 cups vegetable broth or chicken broth
- one bay leaf
- 3 ½ cups frozen mixed vegetables corn, green beans, peas, carrots and lima beans
- 2 cups peeled and diced potatoes
- ¼ cup chopped coriander leaves
- Salt and freshly ground pepper to taste
- ¼ teaspoon ground cumin
- one teaspoon Goya seasoning with saffron for Color
Heat the olive oil in a large heavy pot over medium heat; add the onions and cook until they begin to soften, about 5 minutes.
Add the stock, bay leaf, mixed vegetables, potatoes, cumin, Goya seasoning, salt and pepper.
Cook about 25 to 30 minutes until the vegetables are tender. Remove from heat, discard bay leaf, season to taste and add chopped cilantro.
calories: 291kcalCarbohydrates: 51gProtein: 8gfat: 8gSaturated Fat: onegPolyunsaturated Fat: onegMonounsaturated Fat: 5gsodium: 2434mgpotassium: 846mgFiber: 9gSugar: 8gVitamin A: 9412UIVitamin C: 41mgcalcium: 64mgIron: 3mg
Soups are very popular in Colombia. When I was a child, my mother made soup every day for lunch, whether we wanted it or not. Nowadays, soup is comfort food and I wish I could have my mother’s soup every day. When I go to Colombia I ask my mom to cook my favorite soups for me. We make a variety of both broth and cream soups. Este vegetable soup or Vegetable soup It is really easy and quick to make.
Enjoy your meal!
More Soup Recipes to Try
Cream of Artichokes (Artichokes Soup)
Chicken and Potato Broth
Changua (egg and milk soup)