THROW IT IN THE SOUP POT VEGETABLE SOUP
This is a soup I like to make when I need to cleanup the refrigerator. I rarely add any kind of meat to the soup.Often times have a meat sandwich with the soup or none at all.This soup is good with cornbread,cheese toast or crackers. I think what makes this soup really good is to not cook the vegetables too much,you don't want mushy veg soup! Cook until tender. I sometimes add a few pieces of tofu in individual serving bowls(my husband doesn't like it) or add shredded cheese . Cook time depends on how many vegetables you're cooking.
Provided by Stephanie L. @nurseladycooks
Categories Vegetable Soup
Number Of Ingredients 21
Steps:
- Heat olive oil in a large pot over medium heat. Add onions,carrots,celery,rutabagas & parsnips.Saute' 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth and add tomatoes, potatoes, parsley, bay leaves, oregano,parsley,black pepper,red pepper and thyme.Bring to a boil, then add green beans, mushrooms and cabbage,reduce heat to medium-low, cover and simmer until potatoes are tender, about 10 - 20 minutes, then zucchini,cook 4-5 minutes longer,add peas and 2nd half go garlic,cook 3 minutes longer.
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