Cleaning out your fridge? Don't let those good veggies go to waste?! Try this no fail Vegetable Soup with ingredients you can substitute for one's already found in your refrigerator.
Total Time
1hr 45min
4.0
1 Rating
Author: Abundant Harvest Organics
Servings:
4
Ingredients
•
1
Onion
, diced
or Two Shallots
•
1
Lemongrass
•
2
Turnips
, diced
•
1
bunch
Bok Choy
, chopped
•
3
Carrots
, diced
•
2
Potatoes
, chopped
•
1/2
bunch
Collard Greens
•
to taste
Fresh Herbs
, leftover
•
5
cups
Chicken Stock
or Beef Stock or Vegetable Stock
•
1
Fennel Bulb
, sliced
•
to taste
Water
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1 2/3
cups
Canned Fire Roasted Diced Tomatoes
•
to taste
Chicken
, leftover
or Beef or Turkey
•
as needed
Olive Oil
or Butter
•
to taste
Parmesan Cheese
•
to taste
Croutons
Cooking Instructions
1.
In a large stock pot, sauté the Onion (1), Lemongrass (1), and Fennel Bulb (1) in Olive Oil (as needed) until translucent.
2.
Add the Chicken Stock (5 cups) and bring to a boil.
3.
Add in Turnips (2), Carrots (3) and Potatoes (2) and bring to a boil.
4.
Add the Canned Fire Roasted Diced Tomatoes (1 2/3 cups). Allow veggies to become slightly tender.
5.
Add the Bok Choy (1 bunch), Collard Greens (1/2 bunch) or other leafy greens that you have to the pot.
6.
If you desire, shred any Chicken (to taste) and add it to the pot at this time. Also any additional Water (to taste) to make to your desired consistency.
7.
Season with Salt (to taste), Ground Black Pepper (to taste), and Fresh Herbs (to taste).
8.
Allow this to simmer for 45 minutes to 1 hour.
9.
Serve hot. Sprinkle with Parmesan Cheese (to taste) and Croutons (to taste) to garnish. Enjoy!
Nutrition Per Serving
CALORIES
307
FAT
4.5 g
PROTEIN
15.6 g
CARBS
54.8 g
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