Ingredients
Scale
- 2 cups diced carrots
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cups vegetable broth
- 1 cup cooked protein (chicken, beef, or tofu)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Wash and peel the carrots, then chop them into evenly sized pieces.
- Heat olive oil in a skillet over medium heat. Add diced carrots, onions, and bell peppers. Sauté for 5-7 minutes until tender.
- Add vegetable broth to the sautéed vegetables. Bring to a boil, then simmer for 20 minutes.
- Create a salad using the sautéed carrots, mixing with fresh greens and diced vegetables for a lighter option.
Notes
- Store the soup or sautéed mixtures in airtight containers. Freeze for up to 3 months for best flavor retention.
- Serve with whole-grain bread or over rice/quinoa for a filling meal.
- Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 50mg