Vegetable Confetti Soup Recipe

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Vegetable Confetti Soup

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Ingredients

1 Tbsp
vegetable oil
2
medium onions, minced
4 large
carrots, diced
2 large
trimmed fennel bulbs, diced
10 c
chicken stock or broth
1 tsp
dried tarragon
1 tsp
dried thyme
1 large
red pepper, diced
2
medium zucchini, cubed
12 large
mushrooms, quartered
salt
freshly ground black pepper
grated imported parmesan cheese

Directions Step-By-Step

1
Heat oil in 6-quart pot.
2
Add onions.
3
Cook until soft, about 5 minutes.
4
Stir often.
5
Add carrots, fennel, stock, tarragon, thyme.
6
Bring to boil.
7
Simmer, covered, until vegetables are tender, 20 minutes.
8
Add red pepper, zucchini and mushrooms.
9
Cook, covered, for 10 minutes more.
10
Season to taste with salt and pepper.
11
Can be refrigerated as long as 4 days or frozen up to 3 months.
12
Serve hot, garnished with cheese.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy