Homemade Vegetable Soup with Cornbread
Comfort foods are always comforting but they don’t have to be fattening. Nutritious fresh ingredients are used to make this really delicious vegetable soup. Seriously, it was one of the best I have ever made!
This healthy comforting soup helps reduce belly bloat, fills you up because it is loaded with fiber, and it is low fat, low calorie!
Start with grapeseed oil due to its high temperature tolerance, diced onion, and a small can of tomato paste. Add in layers of fresh ingredients such as red, orange, and yellow bell pepper, okra (I used 3 or 4 pickled okra from my jar), fresh grape tomatoes (use whatever kind of fresh tomatoes you have; I just happened to have grape.), a can of white beans or use whatever beans you have – dark red kidney beans, light red kidney beans, black beans, just don’t use refried beans, 1 small to medium baking potato – partially peeled and cubed, celery, vegetable broth, and black pepper. You won’t need too much salt. You will need water, but it boils and simmers for quite a while, so don’t worry about using purified water.
View the recipe video here >> Homemade Vegetable Soup with Cornbread
To serve, Grandpa’s Southern Buttermilk Cornbread is perfect! Recipe featured in separate post and can also be found in my cookbook, Cooking With Susan Southern Family Favorites available here > Cooking With Susan
Nutrition Facts
Serving size: 1 cup
Servings: 10
Amount per serving
Calories 99
% Daily Value*
Total Fat 2.7g 3%
Saturated Fat 0.3g 2%
Cholesterol 0mg 0%
Sodium 245mg 11%
Total Carbohydrate 15.6g 6%
Dietary Fiber 3.7g 13%
Total Sugars 7.3g
Protein 4.7g
Vitamin D 0mcg 0%
Calcium 41mg 3%
Iron 1mg 8%
Potassium 457mg
