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Before you jump to Tomato Vegetable Soup recipe, you may want to read this short interesting healthy tips about Foods That Are Helpful To Your Heart.
You already are aware that the body calls for the heart to be healthy. Give it some thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that working out on a regular basis and following a healthy lifestyle both factor heavily into the overall health of your heart. Still, did you know that there are some foods that have been proven to help you improve the health of your heart? If you are interested to know what to eat to improve your heart health, continue reading.
Fish is possibly the healthiest food you can eat. You already know this since, by now, you’ve probably been taught to eat fish at least two times each week. This is especially true for people with heart problems or are worrying that their hearts are unhealthy. Fish contains a lot of Omega 3’s which are what lets your body break down bad cholesterol. Try to consume fish a couple of times every week.
There are dozens (if not more) of foods you will find that that are great for your body. The truth is that everything that we’ve discussed here can help your body in many ways. They are especially terrific, though, for promoting a healthy heart. Try to introduce these heart-healthy foods into your diet on a regular basis. Your heart will be grateful for it!
We hope you got benefit from reading it, now let’s go back to tomato vegetable soup recipe. You can cook tomato vegetable soup using 15 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Tomato Vegetable Soup:
- Provide 3 tbsp olive oil, extra virgin
- Use 2 small onions, finely minced
- Get 1 large red bell pepper, finely minced
- You need 5 clove garlic, finely minced
- Use 3 tbsp salt
- Get 1 tbsp onion powder
- Prepare 1 tbsp garlic powder
- Take 1 tbsp black pepper
- You need 2 can 28oz. whole peeled tomatoes
- Take 3 stick celery, sliced thin
- Get 3 stick fennel, sliced thin
- Prepare 6 small carrots, sliced thin
- You need 1 can 14oz. artichoke hearts, quartered
- Take 2 cup baby kale
- Prepare 1 cup freekeh
Instructions to make Tomato Vegetable Soup:
- In an 8qt stock pot, toss in the oil, turn it to low, and, when up to temp, add in the onions.
- Let it simmer a few minutes until the onions have reduced a little, and then add in the red pepper, garlic, and salt.
- Add the onion powder, garlic powder, and black pepper only after the mixture of veggies has softened and reduced a bit. Onions should be translucent.
- Let the flavors marry a few minutes, and then add the tomatoes.
- Turn the heat up to high, stir thoroughly, and bring the tomatoes to a decent boil.
- After a few minutes, the tomatoes should be soft, so turn it back to low and mash the tomatoes to oblivion with one of those masher mauler potato masher tools.
- Bring it to medium heat, stir in the celery, fennel, carrots, and artichokes, and let it all marry a little.
- Now stir in the baby kale and freekeh, reduce to low heat, and the soup is cooked when the kale has given up the ghost and the freekeh is soft like cooked barley. Add additional salt and pepper to taste, and serve.
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