Recipe courtesy of Joyce Fox
Vegetable Soup
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 160
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 29
- Dietary Fiber
- 5
- Sugar
- 11
- Protein
- 9
- Cholesterol
- 4
- Sodium
- 1112
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
2 cups canned, peeled tomatoes, with juice
2/3 cup tomato paste
2 teaspoon garlic
2 teaspoon serrano chile, finely chopped (or red pepper flakes)
2/3 teaspoon fresh oregano
2/3 teaspoon cumin
2/3 teaspoon kosher salt, plus 2 teaspoons
3 cups chicken broth
3 cups beef broth
2 cups diced potatoes
3/4 cup diced carrots
1/2 cup diced onion
1 bunch or 2 cups bok choy, chopped
1/2 cup diced celery
1/2 cup green beans
1/2 cup diced okra
1/2 teaspoon freshly cracked black pepper
1/4 cup lime juice, or balsamic vinegar
Directions
- Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
- In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
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