Mertzies Tomato Veggie Power Soup Recipes

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EVERYDAY VEGETABLE SOUP



Everyday Vegetable Soup image

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Number Of Ingredients 9

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Steps:

  • Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
  • Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
  • Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

MERTZIE'S TOMATO VEGGIE POWER SOUP



Mertzie's Tomato Veggie Power Soup image

If you have fresh tomatoes, use those, & any veggies from your garden will work. I made this last night on a whim to eat a bit healthier after weekend indulging. Very yummy & nutritious!

Provided by Michelle Koletar/Mertz @Mertzie

Categories     Vegetable Soup

Number Of Ingredients 13

1 - onion
2 - carrots
1 - celery stalk
2 - zucchini
1 - yellow squash
2 - garlic cloves, sliced
28 oz can(s) plum tomatoes
14.5 oz can(s) diced tomatoes
32 oz - vegetable broth
Small can - v8 juice
1 or 2 tablespoon(s) smoked spanish paprika
- oregano, salt & pepper, oo, rosemary, basil, bay leaf
1 cup - chopped spinach, kale

Steps:

  • Heat a little olive oil in Dutch oven. Add chopped onions, carrots, garlic, & celery to sweat for a few minutes. I also added a dried chili pepper i had. Salt & add smoked paprika & stir.
  • Pour in vegetable broth, tomatoes, & a little oregano, rosemary, pepper.
  • When veggies are getting soft & broth is to your liking, add chopped zucchini & squash. Cook about 15 mins.
  • Turn off heat & add chopped greens & fresh basil. I love fresh ground black pepper & use generously.

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