Vegetable Soup Recipe

From Dorothy McNett's Recipe Book.

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Vegetable Soup

From Dorothy McNett's recipes at www.dorothymcnett.com. Clean Out The Refrigerator and make a soup! These combinations and quantities are just suggestions. If you have 1 of each listed, it is a great combination and works with 4 cups of broth. Even with just 1 or 2 vegetables it is wonderful. You get to write your recipe!

1-2 onions, chopped
3-4 cloves garlic, chopped
1-2 carrots, chopped
1-2 parnsips, chopped
1-2 turnips, chopped
1-2 potatoes, chopped
1-2 yams or sweet potatoes, chopped
1-2 red or green bell peppers, chopped
1 chili pepper, as desired (anaheim or pasillas is great)
chopped fresh parsley or other herbs, as desired
2-3 tablespoons extra virgin olive oil or butter (truffle infused olive oil!)
1/2 teaspoon sea salt
freshly ground pepper
3-4 cups or more best quality stock (chicken, turkey, beef, vegetable, fish...)
dollops of sour cream, yogurt, or creme fraiche for serving

First chop and dice all vegetables. I like to have them fairly chunky, but it is all up to you! In a heavy bottomed stock pot or Dutch oven, heat the oil or butter and then add the vegetables and herbs. Cook and stir 3-4 minutes on high heat to start them cooking, then reduce the heat to medium or medium low. Add the salt, pepper and stock. Cover. Cook 30-40 minutes, maintaining a slow gentle simmer, stirring from time to time. When veggies are tender, correct seasonings if needed and serve. A dollop of sour cream or yogurt on the top of each serving is a nice touch, but certainly not necessary.

Recipe created 2011-10-10.

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