Chunky Vegetables and Cream Of Vegetables

FOODISTA
13Ingredients
40Minutes
240Calories

Ingredients

US|METRIC
  • olive oil (A splash of)
  • 3 cloves garlic (minced, or chopped)
  • 1 onion (small, chopped)
  • 2 carrots (mediums, chopped)
  • 2 stalks celery (chopped)
  • sea salt (a pinch of)
  • 1 cup tomato puree (I used canned)
  • 1 can corn (drained)
  • 1 liter chicken broth (Or vegetable broth if you prefer)
  • 1 can beans (I had pinto beans on hand drained and rinsed)
  • 1 pinch dried herbs (like: thym, rosemary, parsley)
  • 1/2 cup cooking cream (or whole milk)
  • 3 pinches turmeric (curry powder and cayenne pepper)
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    Made it

    Directions

    1. For chunky vegetable soup: Heat olive oil over medium low heat in a soup pot (big enough to hold everything you have) and throw in garlic, onions, carrots and celery.
    2. Stir around a bit, add the salt and cover. Let sweat for about 10 minutes.
    3. Add the tomato puree and corn, stir, let cook for a few minutes.
    4. Then add the broth, turn heat up to maximum and bring to a boil.
    5. Add the beans. Season with dried herbs.
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    NutritionView More

    240Calories
    Sodium24% DV570mg
    Fat12% DV8g
    Protein24% DV12g
    Carbs12% DV36g
    Fiber32% DV8g
    Calories240Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium570mg24%
    Potassium1090mg31%
    Protein12g24%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber8g32%
    Sugars11g22%
    Vitamin A120%
    Vitamin C50%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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