Vegetable Soup

Vegetable Soup
Photo by Maura McEvoy

Ingredients

  • 2 carrots, chopped
  • Grated Parmesan (optional)
  • 2 tablespoons olive oil
  • 3 14.5-ounce cans low-sodium chicken broth
  • 2 celery stalks, chopped
  • ½ teaspoon kosher salt
  • ¼ pound green beans, cut into 1-inch pieces
  • + 6 more ingredients
    • 1 cup chopped broccoli
    • 1 14.5-ounce can diced tomatoes
    • 1 1 baguette, sliced and toasted (optional)
    • ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
    • 1 large yellow onion, chopped
    • 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. ...

View full recipe at My Recipes

Comments

Variations on Vegetable Soup

  • Vegetable Soup
    • 2 (14 1/2-ounce) cans Cajun-style stewed rombatoes
    • 1 cup water
    • 1 teaspoon hot sauce
    • 1 (16-ounce) package frozen whole kernel corn, thawed
    • +6 other ingredients
  • Vegetable Soup
    • 2 carrots, scraped and sliced
    • 1 turnip, peeled, quartered, and sliced
    • 1/4 cup firmly packed brown sugar
    • 2 cups fresh corn cut from cob
    • +27 other ingredients


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