Big Batch Veggie Soup(food network)
I make this soup all the time experimenting with different veggies. I always put a bean(protien) in my batches. Chickpeas and lentils are my favorites. Lentils are great because they cook in the soup no soaking. I also like to use sweet potatoes, zuchinni, brocolli, carrots, and spinach. You can also use a bag or two frozen mixed veggies. To make a more filling meal serve over brown rice or whole wheat pasta.
- 2 tablespoons olive oil
- 2 cups onions, chopped
- 1 cup celery, thinly sliced
- 2 teaspoons italian seasoning coarse salt and pepper
- 3 (14 1/2 ounce) cansreduced-sodium vegetable broth or 3 (14 1/2 ounce) cans chicken broth (I use an organic vegetable stock base called Better Than Boullion and mix up my own stock and save a lot)
- 1 (28 ounce) can diced tomatoes, with juice (I really like fire roasted tomatoes)
- 8 cups mixedassorted fresh vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int) or 8 cups frozen vegetables (such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini, cut larger veggies int)
- Heat oil in a large stockpot over medium heat. Add onions or leeks, celery and Italian Seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5-8 minutes.
- Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes. 3
- Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Read more: http://www.food.com/recipe/big-batch-vegetable-soup-401149#ixzz1JEeZxkRR
Why do I love this soup so much??? A really great friend first made this for me at a low point in my life when I really needed some comfort. I never make this without thinking about her! Thanks for always being there Lynn.
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