.: Healthy Eating And Recipes Blog:.

Vegetable Soup

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It had been a long time since I had vegetable soup from a can, then 
several months ago I was sick and was craving it. I tried it and 
couldn’t even finish half of it, not because I wasn’t feeling well but 
because it just tasted off. Finally I’ve gotten around to trying it 
homemade and I will never want another can again, it’s 100 times better 
homemade.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeR3qyLjKwa4QcnXF3nVXk7HGSZVlt2ncWnu5AN2ZXlSMtUCiy1_tdgYPDHtostW7AUFtZECiGbdQGBk5plMWVB3kz1qs4eMorrQDvyXQKBneBSlXew1214YoYGdnHNONpPih48dcpOmh/s1600/vegetable.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNeR3qyLjKwa4QcnXF3nVXk7HGSZVlt2ncWnu5AN2ZXlSMtUCiy1_tdgYPDHtostW7AUFtZECiGbdQGBk5plMWVB3kz1qs4eMorrQDvyXQKBneBSlXew1214YoYGdnHNONpPih48dcpOmh/s1600/vegetable.jpg" /></a></div>
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This soup is completely delicious and it’s easy to make. It just 
takes some chopping and a fair amount of simmering until you’ve got a 
soup worth remembering. This is one you’ll definitely want to add to 
your dinner rotation. It is probably one of the healthiest things I’ve 
made for dinner in a while. I had two bowls then came back before bed 
for a third because I liked it so much. I love that it uses half fresh 
veggies and half frozen so you still get all that freshness but have the
 ease of pre-cut frozen veggies too. During the summer when you have all
 the fresh veggies on hand definitely feel free to use all fresh 
instead.</div>
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<h3 style="text-align: left;">
Vegetable Soup</h3>
</div>
<div class="zlmeta zlclear">
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<div id="zlrecipe-prep-time">
Prep Time: <span content="PT15M" itemprop="prepTime">15 minutes</span></div>
<div id="zlrecipe-cook-time">
Cook Time: <span content="PT40M" itemprop="cookTime">40 minutes</span></div>
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<div id="zlrecipe-yield">
Yield: <span itemprop="recipeYield">About 7 servings</span></div>
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<h3 class="h-4 strong" id="zlrecipe-ingredients" style="text-align: left;">
Ingredients</h3>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">2 1/2 Tbsp olive oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 1/2 cups chopped yellow onion (1 medium)
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">2 cups peeled and chopped carrots (about 4)
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 1/4 cups chopped celery (about 3)
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">4 cloves garlic, minced
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">4 (14.5 oz) cans low-sodium chicken broth or vegetable broth
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">2 (14.5 oz) cans diced tomatoes (undrained)
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
</li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients">1/3 cup chopped fresh parsley
</li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients">2 bay leaves
</li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients">1/2 tsp dried thyme
</li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients">Salt and freshly ground black pepper
</li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients">1 1/2 cups chopped frozen or fresh green beans
</li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients">1 1/4 cups frozen or fresh corn
</li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients">1 cup frozen or fresh peas </li>
</ul>
<h3 class="h-4 strong" id="zlrecipe-instructions" style="text-align: left;">
Directions</h3>
<ul class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="text-align: justify;">Heat
 olive oil in a large pot over medium heat. Add onions, carrots, and 
celery and saute 3 - 4 minutes then add garlic and saute 30 seconds 
longer. Pour in broth (if you want lesser ratio of broth use 3 cans then
 only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay 
leaves, thyme and season with salt and pepper to taste (if you want a 
really flavorful soup you can add in more dried herbs, I prefer to let 
the flavors of the vegetables shine though and not overdue it). Bring to
 a boil, then add green beans, reduce heat to medium-low, cover and 
simmer until potatoes are tender, about 20 - 30 minutes, then add corn 
and peas and cook 5 minutes longer. Serve warm.
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Recipe Source: <a href="http://www.cookingclassy.com/2014/10/vegetable-soup/" target="_blank">Cooking Classy</a></li>
</ul>
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Vegetable Soup

It had been a long time since I had vegetable soup from a can, then several months ago I was sick and was craving it. I tried it and cou...

How to Make Rice with Vegetables

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Rice with 
Vegetables is a recipe for 4 people, the type Top Plates, Media 
difficulty and ready in 30 minutes. See how to cook the recipe.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MHGDmhNyNGpMI-hQD-OwD0WHdlc4R3qY9FOSeuu2JGobDJ5WW4g12fxwbzlsyI4Kr_R1RXbR8mao0bIhYr4EzYlVjsZfWsn2KX0W3oN9dCzh52mdzrwmu-sIJ2zlrcNmpRGTIakApLkS/s1600/rice-vegiteble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="rice vegetable" border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MHGDmhNyNGpMI-hQD-OwD0WHdlc4R3qY9FOSeuu2JGobDJ5WW4g12fxwbzlsyI4Kr_R1RXbR8mao0bIhYr4EzYlVjsZfWsn2KX0W3oN9dCzh52mdzrwmu-sIJ2zlrcNmpRGTIakApLkS/s1600/rice-vegiteble.jpg" title="" width="400" /></a></div>
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<h3 style="text-align: left;">
Ingredients</h3>
<div style="text-align: left;">
- 300 g of rice<br />
- 100 g of cauliflower<br />
- 100 g of mushrooms<br />
- 100 g of green beans<br />
- 100 g of Pea<br />
- 1 small green pepper<br />
- 1 small red pepper<br />
- 1 medium onion<br />
- 1 clove garlic<br />
- 3 teaspoons of paprika<br />
- 1 small tomato<br />
- 1 carrot<br />
- 1 liter of water<br />
- 6 tablespoons olive oil<br />
- Salt<br />
- A flat paella pan type</div>
<h3 style="text-align: left;">
How to make rice with vegetables</h3>
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First wash well and cut the vegetables into medium pieces.<br />
Heat the oil in the paella pan fry a few seconds to type the chopped garlic.<br />
Add the cauliflower, carrots and beans. Fry one minute at high heat, then add the peppers and fry for another minute.<br />
Now add the onion and let it go another minute, always on high, now add the mushrooms, saute another minute.<br />
Do not move too much to not lose their juices vegetables.<br />
Then add 3 teaspoons of paprika, fry for few seconds, now put the tomato cut into small pieces.<br />
Add peas, leave a few seconds, and finally the rice, fry about 50 seconds over high heat.<br />
Add the water (better if it’s hot, and depending on the type of rice may need a liter or a little less)<br />
Season with salt and let simmer 20 to 25 minutes at high heat.<br />
Finally, we remove the rice with vegetables and serve in the same paella.<br />
TIP:<br />
Asian elongated grain basmati rice types need less water and cooking time.<br />
The recipe from <a href="http://chowhound.chow.com/topics/974144#photo=1131187" target="_blank">chow.com</a></div>
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How to Make Rice with Vegetables

Rice with Vegetables is a recipe for 4 people, the type Top Plates, Media difficulty and ready in 30 minutes. See how to cook the recipe....

Basic Vegetable Soup

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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3SG8StaFLnKNuaM28rWdhgrec_Sd9pV5QOpzjmp3y5yI9J5WvXiJ_BnOdZYc9ESWzYRr9RC19eyJXy_aWNhg1OQUTA0x15GQfCxNNgjdD0cofN0CN6v1BqjuGpmaIuy9hyYoeeUPrX6o/s1600/Basic-vagiteble-soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Basic Vegetable Soup" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3SG8StaFLnKNuaM28rWdhgrec_Sd9pV5QOpzjmp3y5yI9J5WvXiJ_BnOdZYc9ESWzYRr9RC19eyJXy_aWNhg1OQUTA0x15GQfCxNNgjdD0cofN0CN6v1BqjuGpmaIuy9hyYoeeUPrX6o/s1600/Basic-vagiteble-soup.jpg" title="Basic Vegetable Soup" /></a></div>
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<h2 class="headline mb20 ">
Instructions</h2>
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<ol>
<li><span class="number_divider">1</span>Heat the olive 
oil in a large saucepan or Dutch oven over medium-high heat until 
shimmering. Add the onion, season with salt and pepper, and cook, 
stirring occasionally, until translucent, about 5 minutes.</li>
<li><span class="number_divider">2</span>Add
 the carrots and garlic, season with salt and pepper, and cook, stirring
 occasionally, until the garlic is fragrant, about 2 minutes.</li>
<li><span class="number_divider">3</span>Add
 the celery and, if using, any hearty vegetables (such as cabbage and 
fennel) and the bay leaf and thyme. Season again with salt and pepper 
and cook an additional 5 minutes. If using, add the wine or vermouth 
(for some acidity) and cook, stirring occasionally, until the alcohol 
has reduced by about half, about 2 minutes.<b><a href="http://www.chow.com/recipes/29367-basic-vegetable-soup" target="_blank"> ====>>>>More Reading </a></b></li>
</ol>
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Basic Vegetable Soup

Instructions 1 Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season...