Hearty Vegetable Soup Recipe - Cooking Index
Hearty Vegetable Soup Recipe - Cooking Index
For a vegetarian version, use vegetable stock. You can add just about anything to this soup and it will be fine -- different vegetables like peas (frozen or fresh), cooked meats (sausage, ham, chicken, steak or pork, etc.), tofu cubes, pasta. It's up to you.
Courses: Soup| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped (large) |
| 4 tablespoons | 60ml | Garlic cloves - minced (large) |
| 3 | Celery - chopped | |
| 1 1/2 | Chicken stock | |
| 1 | Chopped tomatoes - (28 oz) - with juice | |
| 3 | Carrots - chopped (medium) | |
| 2 | Potatoes - diced (medium) | |
| 1 tablespoon | 15ml | Mixed herbs - (to 2 tbspns), such as |
| Basil, thyme, marjoram, etc. | ||
| 1 | Beans of your choice - drained, rinsed | |
| 6 cups | 1422ml | Greens, such as spinach and/or |
| Kale, collards, mustard, dandelion, | ||
| Or escarole | ||
| 1/4 cup | 36g / 1.3oz | Chopped parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a large soup pot, add oil and cook onions, garlic and celery over medium heat until onions are soft. Add stock and tomatoes, bring to a simmer and cook for 15 minutes.
Add carrots, potatoes, herbs and beans and cook till carrots and potatoes are just tender, about 15 minutes.
Add greens and parsley and cook till greens are tender. Season to taste with salt and pepper.
This recipe yields 8 servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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