The new year is a great time to do a little detoxing. We’re not talking about one of those crazy, juice-only detox diets but rather a simple recipe to help rid your body of those holiday foods and booze. Welcome a healthier new year with this nutrient-packed soup.
Fully Loaded Vegetable Soup
Makes 4-6 Servings
2 tablespoons of olive oil
1 medium yellow onion, diced
Salt & pepper
1 cup of chopped carrots
1 small sweet potato, cubed
1 cup of chopped green beans
1 zucchini, cubed
½ cup of sliced cherry tomatoes
4 cloves of garlic, chopped
2 teaspoons dried oregano (or chopped fresh rosemary or thyme)
2 bay leaves
A few pinches of red chili flakes
¼ cup of dry white wine
2 tablespoons of balsamic vinegar
1 14.5oz. can of diced tomatoes with it’s juice
4 (or more) cups of vegetable broth
1 can of chickpeas, drained and rinsed
A handful of chopped kale
Optional: grated Parmesan cheese
- Chop all veggies and have them ready to go.
- Heat a large pot over medium heat and add olive oil.
- Add the chopped onion, salt and pepper and cook until translucent. Add the carrots, sweet potatoes, green beans, zucchini, cherry tomatoes, garlic, oregano, bay leaves, chili flakes and more salt and pepper. Let it all cook, stirring occasionally, until the vegetables are lightly brown or until they start sticking to the bottom of the pot.
- Add the white wine and stir until the wine cooks off and is nearly evaporated.
- Add the balsamic vinegar, canned tomatoes, broth and chickpeas. Cover and reduce heat to a simmer. Cook until the carrots and sweet potatoes are tender (30 minutes or longer to develop more flavor).
- Stir in chopped kale during the last 15 minutes of cooking time.
- Taste and adjust seasonings, as needed. Serve with grated Parmesan cheese, if you like. And, enjoy!
Recipe originally found at loveandlemons.com.
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