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Before you jump to Tomato Vegetable Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
Almost every single “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. But sometimes the last thing you want to do is prepare a whole dinner for yourself and your family. Sometimes you just wish to go to the drive through en route to your home and call it a day. There isn’t any reason that you shouldn’t be authorized to do this and not be suffering from remorse about slipping on your diet. This may be possible because lots of the popular fast food spots making the effort to make their menus healthier now. Here is how one can find appropriate food choices at the drive through.
Pick out a drive through for a restaurant which is known for catering to people with healthy palates. For example, Arby’s won’t serve hamburgers. Instead you’ll be able to choose from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has offered hamburgers for decades, in addition they have plenty of other healthy options like salads, baked potatoes and chili. Not many fast food places are as unhealthy as McDonalds with its deep fried every thing.
Common logic tells us that one positive way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make beneficial choices, there’s no reason you can’t visit your drive through once in a while. Sometimes the best thing is to let other people make your dinner. When you want healthy menu items, you do not have to feel bad about visiting the drive through.
We hope you got insight from reading it, now let’s go back to tomato vegetable soup recipe. To make tomato vegetable soup you only need 15 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Tomato Vegetable Soup:
- You need 3 tbsp olive oil, extra virgin
- Use 2 small onions, finely minced
- Take 1 large red bell pepper, finely minced
- Use 5 clove garlic, finely minced
- Prepare 3 tbsp salt
- Use 1 tbsp onion powder
- You need 1 tbsp garlic powder
- Provide 1 tbsp black pepper
- You need 2 can 28oz. whole peeled tomatoes
- Provide 3 stick celery, sliced thin
- Use 3 stick fennel, sliced thin
- Provide 6 small carrots, sliced thin
- You need 1 can 14oz. artichoke hearts, quartered
- Take 2 cup baby kale
- Use 1 cup freekeh
Instructions to make Tomato Vegetable Soup:
- In an 8qt stock pot, toss in the oil, turn it to low, and, when up to temp, add in the onions.
- Let it simmer a few minutes until the onions have reduced a little, and then add in the red pepper, garlic, and salt.
- Add the onion powder, garlic powder, and black pepper only after the mixture of veggies has softened and reduced a bit. Onions should be translucent.
- Let the flavors marry a few minutes, and then add the tomatoes.
- Turn the heat up to high, stir thoroughly, and bring the tomatoes to a decent boil.
- After a few minutes, the tomatoes should be soft, so turn it back to low and mash the tomatoes to oblivion with one of those masher mauler potato masher tools.
- Bring it to medium heat, stir in the celery, fennel, carrots, and artichokes, and let it all marry a little.
- Now stir in the baby kale and freekeh, reduce to low heat, and the soup is cooked when the kale has given up the ghost and the freekeh is soft like cooked barley. Add additional salt and pepper to taste, and serve.
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