The Pioneer Woman Tasty Kitchen
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“Health Serum” 8-Veggie Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Keep your immune system going strong through flu season with an easy, homemade veggie soup packed with fresh, whole super-foods.

Ingredients

  • 4 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1  Small Onion, Diced
  • 3  Medium Carrots, Diced
  • 2  Ribs Celery, Diced
  • 32 ounces, weight Container Of Vegetable Broth
  • 26 ounces, weight Canned Diced Tomatoes
  • 1  Red Potato, Diced
  • 1-½ Tablespoon Honey
  • 3 teaspoons Turmeric
  • 5 ounces, weight Crimini Mushrooms, Diced
  • ½ cups Frozen Sweet Corn
  • Salt And Freshly Ground Black Pepper

Preparation

In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. Add the garlic, onion, carrots, and celery and sauté until veggies are softened, about 7 minutes. Season with salt and pepper. Add the vegetable broth and chopped tomatoes and bring to a boil. Add the potatoes and reduce the heat to a simmer. Add the honey and turmeric and cook until the potatoes are softened, about 10 minutes. Add the mushrooms and corn and allow the soup to simmer about 5 minutes more. Season to taste with salt and pepper. Serve.

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Avatar of squarefootcook

squarefootcook on 2.25.2013

This soup is so delicious! I love the mix of vegetables. The broth is very rich. The combination of honey and turmeric is pretty perfect. I am definitely putting this on my “make often” list! Thank you for sharing this recipe.

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