Hi everyone,
Welcome to Tracy’s Home & Garden YT channel. Today I’m sharing another one of my family’s favourite healthy & easy weeknight dinner recipes: My Vegetables Soup (aka Stew). During this 2nd wave of Covid-19 lockdown, with restaurants being closed to all in-door dining, I’m always looking for creative ways to use readily available ingredients from my local supermarkets to create fresh meals every single day. Enjoy my recipe & please subscribe for more video recipes! Thank you for watching!
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Recipe:
2 tbsp Extra-Virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
3-4 medium zucchinis, chopped into bite size cubes
3 small carrots, chopped into cubes
1 sweet pepper, chopped into cubes
2 stalks celery, chopped into cubes
10-15 brussel sprouts, halved
350 grams mushrooms, chopped into bite size cubes
960 mL (28 fl oz) can diced tomatoes
960 mL 928 fl oz) can red or white kidney beans (or your choice)
1 tbsp Italian seasoning
1 tbsp red pepper blend seasoning
1 tsp salt
1/4 tsp ground black pepper
2-3 tbsp soy sauce
Serving:
1/4 cup coarsely chopped flat leaf parsley
freshly grated Parmigiano-Reggiano cheese
ground black pepper
Recette:
2 cuillères à soupe d’huile d’olive extra vierge
1 oignon moyen, haché finement
4 gousses d’ail émincées
3-4 courgettes moyennes, coupées en petits cubes
3 petites carottes, coupées en cubes
1 poivron, coupé en cubes
2 branches de céleri, coupées en cubes
10-15 choux de Bruxelles, coupés en deux
350 grammes de champignons, coupés en petits cubes
960 ml (28 oz liq.) Boîte de tomates en dés
960 mL 928 oz liq) peut haricots rouges ou blancs (ou au choix)
1 cuillère à soupe d’assaisonnement italien
1 cuillère à soupe d’assaisonnement au mélange de poivrons rouges
1 cuillère à café de sel
1/4 cuillère à café de poivre noir moulu
2-3 cuillères à soupe de sauce soja
Portion:
1/4 tasse de persil plat haché grossièrement
fromage Parmigiano-Reggiano fraîchement râpé
poivre noir moulu