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This tasty homemade vegetable soup recipe with a tomato base features potatoes, green beans, and carrots for a quick and easy meal. All Reviews for Quick and Easy Vegetable Soup. This homemade vegetable soup is healthy, easy to make, and tastes fantastic.
Quick and easy vegetable soup cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you quickly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Quick and easy vegetable soup dishes you make.
Alright, don’t linger, let’s task this quick and easy vegetable soup formula with 12 materials which are surely easy to find, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients - Quick and easy vegetable soup:
- Make ready 2 smoked Titus fish
- Provide 1 cup dried prawns
- You need 1 cup - chopped pomo
- Prepare 2 of big bunches of fresh ugu
- Provide 1 big bunch of fresh water leaves
- Provide 1 cup freshly chopped uziza leaves
- Get 1/2 cup palm oil
- Get 1/2 cup - crayfish
- Get 6 pieces of spicy red peppers (atarodo)
- Take 1 small bulb of onion
- Take 1 tablespoon salt
- Make ready 2 for stock cubes
Soup is not only for cold weather. These soups make eating your vegetables as easy (and maybe even as delicious) as pie. You can make this soup as easy as you want. Grab a bag of frozen mixed veggies the next time you're at the grocery store, and keep it in the freezer for the start of a quick meal.
Quick and easy vegetable soup step by step:
- Wash the vegetables thoroughly to get rid of sand and chop them separately. Set aside
- Pound the pepper and crayfish with half of the onion and set aside
- Debone and wash the fish. Wash the dried prawns and the pomo
- In a clean pot, pour in the chopped water leaves and slice in the remaining onion. Set on heat with the pot open.
- Allow to simmer till the water from the water leaves dries up. Pour in the palm oil and the pounded pepper mix. Pour in the fish, oporo and the pomo, stir and add your salt and 1 stock cube.
- Cover the pot and allow to simmer for about 2 minutes.
- Pour in the chopped ugu and the uziza and add the remaining stock cube. Cover the pot and reduce the heat. After 2 minutes, stir gently and turn off the heat.
- Serve with swallow of choice.
A quick and easy vegetable soup! You can use the vegetables listed below or go with whatever bits and pieces of raw or cooked veggies that you have in your A peek inside! Here on COOKtheSTORY, Cookbook author Christine Pittman gives you a glimpse into her real life of quick and easy, healthy. This easy and delicious homemade vegetable soup recipe uses vegetable broth and can be adjusted to use the veggies you have on hand. Cauliflower, zucchini, and green beans work well in this soup but feel free to adjust the vegetables (and the quantities) depending on what is in your fridge.
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