Saturday, October 18, 2014

Vegetable Soup

I have been looking for a good vegetable soup for awhile now. I really like this one simply because it has 13 different vegetables in it. It cooks for several hours ending with a nice, hearty, chunky soup.


I would like to apologize for these pictures. I am using my little hand held camera and the lighting in my moms kitchen is horrible. Everything ends up with a little yellow hue to it. But don't let the picture deter you from making this soup. It is delicious. I mean come on! Look at this! So many good veggies!


Also a heads up - this is a huge recipe. It barely fit into my mom's largest pot. But it freezes really well. So whatever you don't eat, freeze it for later.

2 Tbsp. olive oil
4 large carrots, sliced
1/2 bunch of celery, chopped
2 medium sweet onions, chopped
4 garlic cloves, minced
1 green pepper, chopped
1 red pepper, chopped
1 head of broccoli, chopped
4 vine ripened tomatoes, chopped
1 c. mushrooms, sliced
1 (15 oz.) can diced tomatoes
1 (15 oz.) can corn, drained
1.5 c. frozen peas
1.5 c. green beans, chopped to bite size
3 - 4 small red potatoes, chopped (leave skin on)
10 c. water
3 Tbsp. tomato paste
3 bay leaves
1/4 c. dried basil
1 Tbsp. sea salt
1/2 Tbsp. black pepper

1. Warm olive oil over medium heat in a large pot.
2. Begin with sautéing carrots. You can chop as you go, adding one veggie at a time.

a. carrots

b. celery

c. garlic

d. onions

e. red pepper

f. green pepper

g. broccoli

h. tomatoes

i. mushrooms

j. corn

k. peas

l. green beans

m. potatoes

3. Once all of the veggies have been added, add water, tomato paste, bay leaves, dried basil, salt and pepper.


4. Cover and simmer for 2 1/2 to 3 hours.


5. Stuff face!!!



Original Recipe: Cozy Country Living

Might also enjoy:
Cream of Broccoli Soup
Avgolemono
(Greek Lemon Soup)
Slow Cooker: Chili Con
Carne with Beans

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