Tomato Vegetable Soup Recipe

Name: Tomato Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil, extra virgin; 2 small onions, finely minced; 1 large red bell pepper, finely minced; 5 clove garlic, finely minced; 3 tbsp salt; 1 tbsp onion powder; 1 tbsp garlic powder; 1 tbsp black pepper; 2 can 28oz. whole peeled tomatoes; 3 stick celery, sliced thin; 3 stick fennel, sliced thin; 6 small carrots, sliced thin; 1 can 14oz. artichoke hearts, quartered; 2 cup baby kale; 1 cup freekeh

Servings: persons

3 tbsp olive oil, extra virgin
2 small onions, finely minced
1 large red bell pepper, finely minced
5 clove garlic, finely minced
3 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp black pepper
2 can 28oz. whole peeled tomatoes
3 stick celery, sliced thin
3 stick fennel, sliced thin
6 small carrots, sliced thin
1 can 14oz. artichoke hearts, quartered
2 cup baby kale
1 cup freekeh

1
In an 8qt stock pot, toss in the oil, turn it to low, and, when up to temp, add in the onions.
2
Let it simmer a few minutes until the onions have reduced a little, and then add in the red pepper, garlic, and salt.
3
Add the onion powder, garlic powder, and black pepper only after the mixture of veggies has softened and reduced a bit.
4
Onions should be translucent.
5
Let the flavors marry a few minutes, and then add the tomatoes.
6
Turn the heat up to high, stir thoroughly, and bring the tomatoes to a decent boil.
7
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.
8
Bring it to medium heat, stir in the celery, fennel, carrots, and artichokes, and let it all marry a little.
9
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.
10
Add additional salt and pepper to taste, and serve.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tbsp olive oil, extra virgin, 2 small onions, finely minced, 1 large red bell pepper, finely minced, 5 clove garlic, finely minced, and more.

Yes, Tomato Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Vegetable Soup

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