Name: Sopa De Legumes Vegetable Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves of garlic, minced; 2 carrots, peeled and diced; 2 potatoes, peeled and cubed; 1 zucchini, diced; 1 bell pepper, diced; 1 cup green beans, trimmed and cut into pieces; 1 can diced tomatoes; 6 cups vegetable or chicken broth; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley, chopped, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add the diced carrots and potatoes to the pot, stirring occasionally, and cook for another 5 minutes until they begin to soften.
Toss in the zucchini, bell pepper, and green beans, stirring well to combine all the vegetables.
Pour in the can of diced tomatoes with their juices, along with the vegetable or chicken broth, stirring gently to mix everything together.
Season the soup with cumin, paprika, salt, and pepper, adjusting the seasoning to your preference.
Bring the soup to a gentle boil, then reduce the heat to low, and let it simmer for about 20-25 minutes until the vegetables are tender.
Taste and adjust the seasonings if needed. If desired, add more broth for a thinner consistency.
Ladle the Sopa De Legumes into bowls, garnishing each serving with a sprinkle of fresh chopped parsley.
Serve the soup hot, accompanied by crusty bread or a side salad for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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