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Odds And Ends Vegetable Soup

Courses: Soup
Serves: 8 people

Recipe Ingredients

1/2   Onion - thinly sliced
1   Garlic clove - minced (large)
  Sliced seeded serrano chile - (optional)
1 tablespoon 15mlOil
4 cups 948mlBeef stock - or more
1   Baking potato - peeled, and
  Cut into 1/2" to 3/4" cubes
1   Carrot - halved lengthwise,
  And cut into 1/2" slices
1   Plum tomato - cubed (large)
1   Roasted dried sweet corn - (3 oz)
  (or drained canned corn)
  Torn lovage leaves
  (or 1/2 stalk celery, sliced)
1 tablespoon 15mlItalian parsley leaves - coarsely torn
1   Bay leaf
1   Herbes de Provence
6   Black peppercorns
  Salt - to taste
1   Zucchini - quartered lengthwise
  And cut into 1/2" slices
4   Mushrooms - (to 6) - halved through
  The stem and cut into thick slices

Recipe Instructions

Cook the onion, garlic and chile in the oil in a skillet over medium heat until the onion is tender, 5 minutes. Add the beef stock, potato and carrot and bring to a boil.

Add the tomato, corn, lovage, parsley, bay leaf, herbes de Provence, the peppercorns and salt to taste. Simmer the soup, uncovered, until the potato starts to become tender, about 12 to 15 minutes.

Add the zucchini and mushrooms and continue cooking until they're just tender, 6 to 8 minutes.

Serve the soup in heated bowls. Accompany this with hot rolls or slices of green chile cheese-bread from a Mexican bakery.

This recipe yields 6 to 8 servings.

Each of 8 servings: 73 calories; 761 mg sodium; 0 mg cholesterol; 2 grams fat; 12 grams carbohydrates; 3 grams protein; 1.78 grams fiber.

The Los Angeles Times, 01-24-2001


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