Tuesday, October 14, 2014

Vegetable Soup

It's finally feeling like fall outside so its time to add soup back into the menu rotation! This vegetable soup can be made with any combination of fresh and/or frozen veggies you have on hand. It's also a great excuse to add grilled cheese as a "side dish" to a meal!

4 green onions, sliced
¼ cup white onion, diced (optional - just had this on hand)
2 garlic cloves, minced
1 stalk celery, sliced
1 tsp each oregano, basil, salt & pepper
¼ tsp thyme, rosemary, garlic powder & red pepper flakes
1 tbsp olive oil
1 can diced tomatoes (I used Muir Glen fire-roasted)
2 tbsp tomato paste
4-5 cups chicken broth
7-8 cups fresh or frozen vegetables
(pictured below corn, peas, butter beans, okra, potato, carrots, tomatoes and squash)  

Step One

Heat oil large dutch oven on medium high heat. Saute onions, celery and spices for 4-5 minutes, or until translucent. Add in garlic and cook an additional minute.

Step Two

Add broth, diced tomatoes and paste to the pot. Bring to a boil, stirring occasionally.

Step Three

Add in vegetables, reduce heat to a simmer and cook for 35-40 minutes (and vegetables are tender).

**You can also make this recipe using the crock pot. Complete step one (in smaller saute pan) and then dump everything into your slow cooker. Cook on high 4 or 6 hours.

Enjoy, y'all! xo --


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