Friday, January 13, 2012

Vegetable Soup

There are very few "only vegetable" soups out there, especially ones that taste good. I made sure this one was still packed with flavor.
My husband brought home this large bag of julienned potatoes, red peppers, and whole green beans that we have been trying to use all week. Of course, I decided this would have to be a good week to make a vegetable soup.

Vegetable Soup
2 cloves garlic
2 tsp oil
14 oz vegetable broth or stock (or chicken broth if you like)
2 cups water
1 diced potato
2 diced carrots
1 handful green beans, chopped
1/4 cup frozen corn
1/2 cup shredded cabbage
1 can (14 oz) diced tomatoes
1 tsp oregano
1/2 tsp sage
1/2 tsp pepper
1/4 tsp red pepper flakes
1/4 cup chopped parsley

In a soup pot, saute the garlic in a little oil briefly then add the water. Add in all the veggies (except the tomatoes) and simmer 30 min. Then add the broth, tomatoes (juice and all) and spices. Simmer until the vegetables are soft enough for your liking. (We kind of like them a little al dente in our house so it took another 15 minutes or so, but some might want them very soft so it could take a little longer). Add a little more salt and pepper to taste and enjoy. I served it with a nice dark rye bread and salad.

Serves 3-4

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