*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great soup. Substituted grean beans and peas for the okra and edamame just because that is what I had on hand. I liked that this soup didn't have an overly acidic tomato flavor. The corn gave it a nice sweetness.
I had totally forgotten I had made this, much less reviewed it and made it again today for our New Year's lunch so I will update my review. This time I used fresh celery, carrots, onions and a generous amount of garlic. Mixed the tomato sauce with a quart of Aldi Vegetable Stock, then added frozen green beans, frozen corn, and frozen peas, followed by fresh russet potatoes and a can of Muir Glen diced fire-roasted tomatoes. I meant to add kale but totally forgot. Added some fresh ground pepper - no extra salt and no other spices, and it was totally scrumptious. It was also beautiful. My husband actually took pictures of it because it was so fresh and vibrant looking. We both had big bowls with hot Peasant Bread from Whole Foods and had enough for at least 3 more meals. Thanks for this fabulous recipe - a real keeper.
I did like it, but I added way more salt. As written I think it is pretty bland. I made it as written and after tasting added some dried oregano, fresh basil, and thyme, with extra extra black pepper. Like another reviewer, I liked the fact that is wasn't so tomatoey. I usually do not eat okra, but it was very enjoyable in this recipe. A good basic recipe waiting for added special touches.
Of course I made some edits...but the basic foundation of this was perfect!
My husband couldn't find a 15 ounce can of tomato sauce so he grabbed a 20 ounce or something close to that...and actually, it was perfect...I think it made it a little thicker and richer.
I omitted the kale, okra and edamame- my hubs doesn't care for any of that but I am sure this would have worked great either way.
I also pan seared my potatoes for a few minutes in a teaspoon of oil, with some dried thyme, dried rosemary, salt & pepper...I feel like this locks in some more flavor. I also threw in a bay leaf when the soup was cooking.
Lastly- I cooked this in my Instant Pot pressure cooker- for anyone else out there who has one, I just sauteed the onions, celery & garlic and seared the potatoes beforehand...then threw everything in the pot and used the manual button to set it for 15 minutes...then I allowed natural release for 6 minutes and released manually the rest. It was absolutely perfect...the veggies were tender without being mushy and the soup tasted great!
My hubs doesn't like soup, let alone veggies and he LOVES this.
I made this recipe but used green peas instead of okra and added crushed red pepper flakes oregano fresh rosemary and a little basil in addition to the salt and pepper just because I had some spices on hand. It turned out great. I loved all the different colors tastes and textures from all the veggies. It is very healthy and filling!
I will use this recipe again. It's so easy to change (based on what you have on hand) and still make a tasty soup. You can use any combination of vegetables. I used carrots celery onions potatoes mushrooms peppers and spinach. I added oregano basil rosemary salt white pepper and worcestershire sauce. Instead of tomato sauce I used tomato paste and two cans of crushed tomatoes. Thanks for the inspiration.