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.
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prep time
cook time
method
Stove Top
yield
Ingredients
- olive oil
- onion
- carrots
- celery
- rutabagas
- parsnips
- garlic,crushed,divided in half
- vegetable broth
- tomatoes,fresh or canned
- potatoes
- bay leaves
- oregano, dried
- parsley
- red pepper flakes
- thyme,dried
- black pepper
- green beans
- fresh mushrooms stems removed
- cabbage
- zucchini
- peas
How To Make throw it in the soup pot vegetable soup
-
Step 1Heat 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Tag:
#Healthy
Category:
Vegetable Soup
Ingredient:
Vegetable
Culture:
American
Method:
Stove Top
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