Soup, Vegetable, Vegetarian

vegetable soup

This hearty soup is perfect for a cold winter night. It’s a great soup not just for its nutritional value from all the veggies, but because you can basically clean out your fridge/pantry of all those vegetables you have left over that you don’t want to go to waste. I tweeked this recipe from Alton Brown on The Food Network for this recipe according to the veggies I have on hand.

what you need:

  • 1 small onion, chopped
  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 2-3 baking potatoes, chopped
  • 1 can diced tomatoes
  • 1 cup corn
  • 1 cups frozen peas
  • 1/4 cup olive oil
  • 2 quarts vegetable broth
  • salt, pepper and spices*

 how you’ll do it:

heat olive oil on med-low in a deep pot and add onion and spices. cook 7-8 min

add carrots, potatoes, and celery; stir occasionally for 5 min

add vegetable broth and bring to a mild boil
reduce heat to low and add tomatoes, corn, and peas
cook on low for about 30 min. until veggies are tender

remove from heat and add additional spices to taste if needed
Viola! Top with Mozzarella or Parmesan cheese for a richer flavor. I hope y’all find this recipe easy and tasty like I did! And I hear rumors of snow again for this week, so it’s the perfect time to try this one.

*Spices: I used black pepper, Mrs. Dash (dark green lid), Nature’s Seasoning, chives, Italian seasoning blend, sea salt, and a little basil. And I added some dill at the end.

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