POT LUCK VEGETABLE SOUP

Pot Luck Vegetable Soup image

Provided by Andy Anderson !

Time 45m

Number Of Ingredients 24

PLAN/PURCHASE
PHASE ONE
2 Tbsp olive oil, extra virgin
1 medium bell pepper (green or red), chopped, about 4 ounces
2 stalk(s) celery, chopped, about 3 ounces
1 small yellow onion, chopped, about 6 ounces
2 medium carrots, peeled and chopped, about 4 ounces
salt, kosher variety, to taste
PHASE TWO
1 tsp fresh thyme, just the leaves, chopped
1 tsp fresh dill, chopped
3 clove garlic, minced
PHASE THREE
2 large tomatoes, blanched, skinned, and chopped, about 16 ounces
2 large potatoes, golden variety, chopped, about 16 ounces
1 c peas
2 c chicken, or vegetable broth
2 c filtered water
1/4 tsp red pepper flakes, or to taste
black pepper, freshly ground, or to taste
salt, kosher variety, to taste
PHASE FOUR
12 oz chopped frozen spinach
1 tsp lemon juice, freshly squeezed

Steps:

1. PREP/PREPARE
2. Place the olive oil into a large heavy-bottomed pot (Dutch oven), over medium heat.
3. Add all the veggies from PHASE ONE, along with a generous pinch of salt.
4. Cook the veggies until they begin to soften, about 5 to 7 minutes.
5. Add the ingredients from PHASE TWO, and continue to cook until fragrant, about 1 to 2 minutes.
6. Add the ingredients from PHASE THREE, and allow the soup to simmer for 25 to 30 minutes.
7. Chef's Note: At this time season with salt and pepper, to taste.
8. Add the ingredients from PHASE FOUR, and simmer for an additional 5 minutes, or until the spinach is tender.
9. Chef's Note: Do a final tasting for proper seasoning.
10. PLATE/PRESENT
11. Serve in nice bowls, along with some crackers or crusty bread. Enjoy.
12. Keep the faith, and keep cooking.
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