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Serve hot with a slice of crusty whole-grain bread.
This soup stores well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
Flavors deepen overnight, making leftovers even tastier!
Variations:
Protein Boost: Add chickpeas, white beans, or shredded chicken.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
Hearty Twist: Stir in cooked quinoa, barley, or small pasta like orzo.
FAQ:
Q: Can I use frozen vegetables?
A: Absolutely! Frozen vegetables work great and make preparation even faster.
Q: Can I make this soup in a slow cooker?
A: Yes! Simply add all ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
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