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Sunday Supper Vegetable Soup

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 medium onion, chopped

  3. 6 medium mushrooms, sliced

  4. 1 cup chopped zucchini

  5. 1 jalapeño chile, seeded and chopped

  6. 2 cloves garlic, minced

  7. 6 cups water

  8. 1 sweet potato or yam, peeled and diced

  9. 1 medium carrot, peeled and diced

  10. 1/4 cup uncooked long grain white rice

  11. 1 tablespoon crushed dried parsley

  12. 1 1/2 teaspoons crushed dried oregano

  13. 1 teaspoon salt

  14. 1/2 teaspoon ground black pepper

  15. 2 cups coarsely chopped leafy greens, such as spinach, chard, kale or collard

  16. 1 (15-ounce) can beans (chickpeas, cannellini or kidney), rinsed and drained

Instructions Jump to Ingredients ↑

  1. Heat oil in a large, heavy-duty saucepan over medium-high heat. Stir in onion, mushrooms, zucchini, jalapeño and garlic; sauté 5 minutes. Add water, sweet potato, carrot, rice, parsley, oregano, salt and black pepper. (If using collard greens or kale, add them now.) Reduce heat and cook for 20 minutes, stirring occasionally. Add greens and beans and cook for 10 more minutes or until thoroughly heated. Remove from heat and let stand for 10 minutes before serving.

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