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Emily Muha: "Delish! I did not include the corn." Read More
15Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 48 oz. organic carrots (juiced, divided in half)
- 30 oz. diced tomatoes (unsalted preferably)
- 2 onions (diced)
- 4 cloves garlic (minced)
- 4 celery stalks (finely sliced)
- 16 oz. sliced mushrooms
- 2 red peppers (diced)
- 4 carrots (sliced)
- 2 zucchinis (small, sliced)
- 2 bunches kale (thinly sliced, remove stems first)
- 1 bunch fresh basil (sliced)
- 12 oz. veggies (packages of the following frozen, : corn, peas, lima beans, broccoli)
- 1 butternut squash
- 2 Tbsp. no-salt seasoning (original or table blend for starters)
- 45 oz. beans (no-salt, black, kidney, garbanzo, etc.)
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Reviews(9)
Glenn 2 years ago
Delicious.
Will freeze some and
add some cumin on some days... for variety, since it makes 8 quarts.
Robin 2 years ago
Absolutely incredible! The carrot juice base is genius. I did add more though, used 2 whole bottles. I didn’t use Lima beans (not a fan) & used only 2 cans of beans, but I did add cauliflower & green cabbage. I used fresh broccoli & corn instead of frozen since I had it on hand. I didn’t like the microwaved squash, I think I’d roast it the traditional way in the oven instead next time. I did also use sea salt instead of the no-salt seasoning since I’m not concerned about having some salt in my diet.
Aggman05 3 years ago
Very good recipe. The carrot juice was good but I added some vegetable stock. This allowed for more soupiness. Also added more spices and salt. Overall great amount of vegetables and flavor.
Patricia Smucker 3 years ago
Much better than I thought - the carrot juice made it sweet and delicious - definitely worth a try
S Alston 3 years ago
Delicious!!!!! It
was my first time making soup from scratch. I changed a few ingredients but it was still very good.