Brown Jug Soup

The name ‘Brown Jug Soup’ comes from the traditional practice of serving this soup in a brown jug, which helps to keep it warm for longer.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

Brown Jug Soup

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 medium Onion
• 2 medium Carrot
• 2 large Celery stalks
• 2 minced Garlic cloves
• 2 medium Potatoes
• 4 cups Vegetable broth
• 2 tablespoons Tomato paste
• 1 cups Canned kidney beans
• 1 cups Frozen corn
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 Bay leaf
• 1 tablespoon Olive oil
• for garnish chopped Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook until vegetables are tender, about 5 minutes.
2. Add potatoes, vegetable broth, tomato paste, kidney beans, corn, thyme, salt, black pepper, and bay leaf. Bring to a boil.
3. Reduce heat to low and simmer for 20-25 minutes, or until potatoes are cooked through.
4. Remove bay leaf and serve hot. Garnish with fresh parsley.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 10g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.