Healthy Vegetable Soup Recipe | Rockin Robin Cooks

Try this vegetable soup recipe that is chock full of vegetables and flavor. It’s easy as placing everything in a pot and cook for 25 min.
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Vegetable Soup Recipe

1 ½ tsp. Paprika
1 tsp. Oregano dried
½ tsp. Chipotle chile pepper
1 tsp. Heaping of dried basil
1 tsp. Salt
¼ tsp cayenne pepper
½ tsp. Onion powder
1 tsp. Dried thyme
1 ½ tsp. Garlic powder
Pepper to taste
6 – 8 cups of chicken broth
1 can ( 14.5 oz) fire roasted diced tomatoes
1 leek, chopped and rinsed
½ onion, finely diced
1 large carrot, diced
1 large or two small stalks of celery
2 gold potatoes, organic, peeled, cut into bite size pieces
1 medium sweet potato, organic, cut into bite size pieces
1 zucchini, organic, cut into 1 inch chunks
1 can cannellini beans, drained
2 cups of broccoli florets, organic
1 bunch of fresh parsley, organic, chopped
1 tsp. Fresh lemon juice
Olive oil

In a large frying pan over medium high heat, add about 1 Tbsp. of olive oil to the pan. When it’s hot add the onion, celery, carrots and leeks (mirepoix) to the pan. Saute and stir for about 8 to 10 minutes or until the onion is translucent and somewhat soft.

While the mirepoix is cooking, place all the other ingredients into a large stock pot over low heat with a partial lid, except for the broccoli, zucchini, parsley and lemon juice. Total cooking time for the soup is 25 minutes at a simmer. After 15 minutes of cooking the soup you can add the broccoli and zucchini. They take less time to cook and I personally don’t like mushy vegetables.

Once the mirepoix is done, add that to the stockpot as well and stir to combine everything. Taste the soup for flavorings. You might need to add more salt or any other spice to your liking. Go ahead and experiment.

After 25 minutes the soup is done. Serve it with some crusty bread if you prefer and enjoy!

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Rockin Robin
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