|
 Recipe: Vegetable Soup
Vegetable soup is one of those things that don't really need a recipe - you
can customize the ingredients to your heart's content. This recipe is really
just a set of guidelines to give you some ideas about what to include.
| Yield |
8 servings |
| Time |
30 minutes |
| Tools |
- knife
- stock pot or Dutch oven, with lid
- wooden spoon
|
| Ingredients |
- 8 c assorted vegetables, fresh or frozen, such as
- beans (green, pinto, navy...)
- bell peppers
- broccoli
- cabbage
- carrots
- celery
- chickpeas
- corn
- leeks
- onions
- peas
- scallions
- spinach
- squash
- tomatoes
- zucchini - 4 cloves garlic, minced
- 8 c vegetable stock or water
- 1 t salt
- 3-4 t herbs (basil, oregano, thyme, rosemary...), minced
- ½ c dried pasta - e.g., macaroni or bowties (optional)
|
| Directions |
Prepare all of the vegetables (wash, peel, trim, and chop as needed).
Place all ingredients in the pot, bring to a boil, lower heat, cover, and
simmer, stirring occasionally, until everything is tender, about 20 minutes.
Add more stock as needed.
|
| Notes |
If using any type of dried beans or peas, soak and cook them separately before adding them to the soup. You can also add cooked pasta or rice - add up to 1 c after 15 minutes. |
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