This Twin Sisters Vegetables Soup is a comforting, hearty dish that brings together the earthy flavors of potatoes and kidney beans with the sweetness of summer squash and carrots. The soup features a rich, aromatic base of sauted onions, garlic, and oregano, complemented by a smooth, homemade tomato puree that adds depth and a gentle acidity. Perfect for cold evenings, this vegan and low-fat meal is packed with fiber and nutrients. The flavors truly shine when given time to meld, making it an ideal candidate for meal prep or making ahead. Serve it warm with crusty bread for a satisfying, home-style dinner that feels both nourishing and indulgent.
Twin Sisters Vegetables Soup
Description
This Twin Sisters Vegetables Soup is a comforting, hearty dish that brings together the earthy flavors of potatoes and kidney beans with the sweetness of summer squash and carrots. The soup features a rich, aromatic base of sauted onions, garlic, and oregano, complemented by a smooth, homemade tomato puree that adds depth and a gentle acidity. Perfect for cold evenings, this vegan and low-fat meal is packed with fiber and nutrients. The flavors truly shine when given time to meld, making it an ideal candidate for meal prep or making ahead. Serve it warm with crusty bread for a satisfying, home-style dinner that feels both nourishing and indulgent.Ingredients
Directions
-
Saut the chopped onion, garlic, oregano, and pepper in a small amount of water over medium heat until the onion is translucent, about 5 minutes.
-
Transfer the sauted onion mixture to a bowl and set aside.
-
Dice the potatoes, zucchini, yellow squash, celery, and carrots into bite-sized pieces.
-
Place the diced vegetables into a large pot.
-
Add the reserved sauted onion mixture to the pot.
-
Add enough water to just cover the vegetables.
-
Add the bay leaves, bring the soup to a boil, then reduce the heat to low.
-
Simmer the vegetables until they are just tender, about 10 to 15 minutes.
-
While the vegetables simmer, place the tomatoes in a blender or food processor and blend until smooth.
-
Pour the tomato puree into a saucepan and gently boil for 20 minutes to reduce acidity.
-
Add the cooked tomato puree and the cooked kidney beans to the vegetable soup.
-
Continue cooking the soup over low heat for 30 minutes to allow flavors to combine.
-
Remove bay leaves before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 346.6kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 83.3mg4%
- Total Carbohydrate 76.5g26%
- Dietary Fiber 23.7g95%
- Sugars 9.7g
- Protein 12.9g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
