Vegetable Soup

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      Vegetable Soup
      2 tbs olive oil
      1 onion, chopped
      2 stalks celery, chopped
      4 cloves garlic, pressed
      1 red bell pepper, chopped
      1 cup carrot, chopped or chopped pumpkin
      1 heaping tbs sweet paprika
      3 tsp turmeric
      1/2 tsp cinnamon
      1 bay leaf
      1 tbs hot sauce
      15-oz can tomatoes, chopped
      5 cups vegetable stock
      10-oz green beans, frozen or fresh
      1 large leaf chard, cut into thin strips, or spinach or kale
      In a large soup pot, simmer oil, onion, and celery.

      Cook over low heat for 5 to 10 min to develop more sweetness in the onion.
      Add garlic and cook for 1 to 2 min. Turn up the heat to medium and add the peppers and carrots. Cook another 1 to 2 min and add the spices.

      Stir and cook until fragrant—another min or so.
      Add tomatoes and stock, and simmer for 15 min. Add beans and chard and simmer for another 5 min or until the beans are cooked. Adjust seasonings with salt and pepper as needed.

      Serves 9
      Smile, its spring!

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