vegetable soup
(1 rating)
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This recipe came from a good friend at church. When made with vegetable broth/boullion, it is truly vegetarian and perfect for Lent. When my kids were growing up, they used to like sharp cheddar cheese cubes in bowls of this soup.
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(1 rating)
yield
8 -12
Ingredients For vegetable soup
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1large onion, cut into rounds
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2large carrots, cut into rounds
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1medium baking potato, cubed
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12fresh green beans, cut into 1" pieces
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1/6small cabbage, chopped into wedges
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1stalk broccoli, stem cut into rounds, leave tops whole
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3medium tomatoes, chopped
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1small green pepper, seeded and sliced into rounds
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1zucchini, 5-6 inches, sliced into rounds
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1large ear of corn, shirred off the cob
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4boullion cubes, vegetable or chicken (can substitute 4 cups of stock or broth)
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5 cwater
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1handful frozen peas (i add a whole cup!)
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1dried bay leaf
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1/2 cfresh parsley (1 t if adding dried)
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1 tspdried marjoram
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1 tspdried thyme
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salt and pepper to taste
How To Make vegetable soup
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1Add the first ten ingredients to a large bowl and set aside.
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2In a large Dutch oven or pot, add boullion/stock/broth and water. Bring to a boil and reduce heat, stirring occasionally. Simmer uncovered 10 minutes. (If using stock or broth simmer for just a few minutes.)
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3Add cut up veggies, frozen peas, and herbs. Continue simmering uncovered for 15-20 minutes, depending on how crisp-tender you like your veggies.
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4Add salt and pepper to taste. This soup freezes well and is perfect with sandwiches or fresh bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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