Vegetable Soup Recipe
Erica Dinho
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main dish
Cuisine Colombian
Servings 4 servings
Calories 291 kcal
- 1 cup onion finely chopped
- 2 tablespoons olive oil
- 10 cups vegetable broth or chicken broth
- 1 bay leaf
- 3 ½ cups frozen mixed vegetables corn, green beans, peas, carrots and lima beans
- 2 cups peeled and diced potatoes
- ¼ cup chopped cilantro leaves
- Salt and freshly ground pepper to taste
- ¼ teaspoon ground cumin
- 1 teaspoon sazon Goya with azafran for Color
Heat the olive oil in a large heavy pot over medium heat; add the onions and cook until they begin to soften, about 5 minutes.
Add the stock, bay leaf, mixed vegetables, potatoes, cumin, sazon Goya, salt and pepper.
Cook about 25 to 30 minutes into the vegetables are tender. Remove from heat, discard bay leaf, season to taste and add chopped cilantro.
Calories: 291kcalCarbohydrates: 51gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2434mgPotassium: 846mgFiber: 9gSugar: 8gVitamin A: 9412IUVitamin C: 41mgCalcium: 64mgIron: 3mg
Keyword Colombian recipes, colombian soup, colombian vegetable soup, Comida Colombiana