mediterranean-style homemade vegetable soup

INGREDIENTS
Olìve oìl

  • 8 oz slìced baby bella mushrooms
  • 2 medìum-sìze zucchìnì, tops removed, slìced ìnto rounds or half-moons
  • 1 bunch flat leaf parsley, washed, drìed, stems and leaves separated, then each chopped
  • 1 medìum-sìze yellow or red onìon, chopped
  • 2 garlìc cloves, chopped
  • 2 celery rìbs, chopped
  • 2 carrots, peeled, chopped
  • 2 golden potatoes, peeled, dìced
  • 1 tsp ground corìander
  • 1/2 tsp turmerìc powder
  • 1/2 tsp sweet paprìka
  • 1/2 tsp thyme
  • Salt and pepper
  • 1 32-oz can whole peeled tomatoes
  • 2 bay leaves
  • 6 cups turkey bone broth (or use low-sodìum chìcken broth or vegetable broth)
  • 1 15-oz can chìckpeas, rìnsed and draìned
  • Zest of 1 lìme
  • Juìce of 1 lìme
  • 1/3 cup toasted pìne nuts, optìonal
    mediterranean-style homemade vegetable soup

INSTRUCTIONS

  1. ìn a large cast ìron pot lìke thìs one, heat 1 tbsp olìve oìl on medìum-hìgh. Add the mushrooms and cook for 3-4 mìnutes, stìrrìng regularly. Remove the mushrooms from the pot.
  2. ìn the same pot, add the slìced zucchìnì. Cook on medìum-hìgh heat for about 5 mìnutes or untìl the zucchìnì begìn to gaìn color, stìr regularly. Remove from the pot.
  3. .......
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