VERY VEGGIE VEGETABLE SOUP

Very Veggie Vegetable Soup image

23 years ago hubby and i were honeymooning in gatlinburg, tenessee and ate at a restaurant called the brass lantern. we had trout and a vegetable soup that was "peppery" according to the hubby. this is my best re-creation of that soup.......personally i try to keep the starchy veggies out as i found out from a dietician that vegetable soup was considered a carb heavy soup due to peas, potatoes, beans.....feel free to add these to your own taste!

Provided by kimbearly

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
6 shallots, sliced
1 cup thinly sliced celery
3 (14 ounce) cans vegetable broth or 3 (14 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes, in juice
3 cups water
1 tablespoon tomato paste
1 -2 tablespoon chili paste
2 large carrots, sliced
2 cups frozen green beans
1 cup frozen corn
2 cups shredded cabbage
salt and pepper

Steps:

heat oil in large stockpot and saute shallots and celery till soft.
add broth,tomatoes,tomato paste,and water.
bring to a boil.
reduce heat to a simmer and cook,uncovered, for about 20 minutes.
add vegetables to the pot and return to a simmer.
season with salt and pepper.
add chili paste and simmer soup till veggies are tender.

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