OLD FASHIONED VEGETABLE SOUP!

Old Fashioned Vegetable Soup! image

Provided by Barbara Heckenlively

Categories Soups

Time 2h

Number Of Ingredients 18

1/4 c olive oil
1/4 stick butter
1 medium onion (chopped)
2 large carrots (peeled and sliced 1/4 inch)
1 can(s) cut green beans (drained)
1 can(s) canellini or white kidney beans (drained)
1 can(s) diced tomatoes (optional)
3 fresh turnips (optional)
1 c frozen corn (thawed) (optional)
8 c chicken broth or stock
6 medium potatoes (cut into 1 inch pieces)
1 tsp dried or fresh sage
1 tsp dried or fresh oregano
2 tsp dried or fresh thyme
1/4 c fresh parsley (or dried if not available)
2 tsp salt
1 tsp fresh ground pepper
1/2 tsp garlic powder

Steps:

1. Heat oil and butter in a large soup pot. Saute onion, carrots and any other chopped fresh vegetables (except for the potatoes or turnips) you choose for about 5 to 10 minutes over medium high heat, stirring frequently. Do not brown!
2. Add all remaining ingredients and bring to boil. Reduce heat to low (not bubbling) and cook until fresh vegetables are fork tender, usually about an hour or 1 1/2 hours. I tend to let the soup simmer longer even up to 2 hours or more. Take a potato masher and give the vegetables a few mashes to thicken.
3. Serve in your favorite soup bowl with toasted french bread, biscuits, toasted english muffins or whatever bread or crackers you prefer. Adjust salt as needed.