Winter's Best Soup
Winter's Best Soup is just that -- the best! This easy soup recipe has a lot of hearty ingredients, but that's what makes it so delicious. You can feel good when you're done cooking this soup, knowing you're giving your family something healthy and substantial to eat. This soup does not include any meat because it's chock full of so many amazing vegetables, however, if you'd like to include a protein, we'd suggest shredded chicken since this soup is made with a chicken broth. This soup is best served with a thick and toasty piece of bread for dipping and sopping up every last bit of the bowl.
- 1 tablespoon olive oil
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1/2 cup diced orange bell pepper
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 can cannellini beans, well drained
- 2 cups low-sodium chicken broth
- 2 cups tomato juice (such as V8)
- 2 cups frozen peas
In a five-quart Dutch oven or soup pot, heat the oil over medium heat. Add the onion and carrot and cook for 2 minutes. Mash the garlic with the salt and mince finely, then add to the pot with the cayenne. Cover the pot, lower the heat and cook 4 minutes.
Uncover, and then add the broth, zucchini, bell peppers, tomato juice, and beans. Cover and cook 8 minutes until all vegetables are tender. Add salt and pepper to taste. Add the peas, bring to a simmer and cook one to two more minutes, then serve in deep bowls.
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