- Main dishes
Veggie Garden’s meal soup
Cooking 21 minutes
Preparation 12 minutes
4 servingsIngredients
- 15 mL (1 tablespoon) oil
- 15 mL (1 tablespoon) minced garlic
- 1 bag (425 g) of Florette Stew and Stir Fry fresh vegetable mix
- 1L (4 cups) chicken broth
- 1 can (28 oz) of diced tomatoes with their juice
- 125 mL (½ cup) buckwheat in beans *
- 15 mL (1 tablespoon) of Provence herbs
- 2 bay leaves
- 500 mL (2 cups) of frozen edamame shells
- Pepper, to taste
Steps
- In a large pot, heat oil over medium heat and sauté garlic for 1 minute, stirring.
- Add vegetables, broth, tomatoes, buckwheat, herbes de Provence and bay leaves. Pepper. Bring to a boil, then simmer covered for 15 minutes.
- Add the edamames and continue cooking for 5 minutes. To serve.
* You can substitute buckwheat with the same amount of quinoa.
Buckwheat is a nice alternative to barley and rice. Economical and gluten-free, buckwheat is a pseudo-cereal rich in protein.
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