Pot Luck Vegetable Soup
By
Andy Anderson !
@ThePretentiousChef
17
This recipe came from what I had on hand… all fresh ingredients. According to one of my guests, it has a very robust flavor, and another guest said that you don't miss the meat.
Since I made this up on the spur of the moment. I don’t have a lot of photos; however, I do have enough to get the idea across.
I can just see this soup bubbling away on a crisp Autumn evening.
So, you ready… Let’s get into the kitchen.
☆☆☆☆☆ 0 votes0
Ingredients
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PLAN/PURCHASE
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PHASE ONE
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2 Tbspolive oil, extra virgin
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1 mediumbell pepper (green or red), chopped, about 4 ounces
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2 stalk(s)celery, chopped, about 3 ounces
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1 smallyellow onion, chopped, about 6 ounces
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2 mediumcarrots, peeled and chopped, about 4 ounces
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·salt, kosher variety, to taste
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PHASE TWO
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1 tspfresh thyme, just the leaves, chopped
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1 tspfresh dill, chopped
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3 clovegarlic, minced
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PHASE THREE
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2 largetomatoes, blanched, skinned, and chopped, about 16 ounces
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2 largepotatoes, golden variety, chopped, about 16 ounces
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1 cpeas
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2 cchicken, or vegetable broth
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2 cfiltered water
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1/4 tspred pepper flakes, or to taste
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·black pepper, freshly ground, or to taste
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·salt, kosher variety, to taste
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PHASE FOUR
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12 ozchopped frozen spinach
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1 tsplemon juice, freshly squeezed
How to Make Pot Luck Vegetable Soup
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