pot luck vegetable soup

Name: Pot Luck Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Yield: 3
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## PHASE ONE; 2 tablespoon(s) olive oil, extra virgin; 1 medium bell pepper (green or red), chopped, about 4 ounces; 2 stalk(s) celery, chopped, about 3 ounces; 1 small yellow onion, chopped, about 6 ounces; 2 medium carrots, peeled and chopped, about 4 ounces; - salt, kosher variety, to taste; ## PHASE TWO; 1 teaspoon(s) fresh thyme, just the leaves, chopped; 1 teaspoon(s) fresh dill, chopped; 3 clove(s) garlic, minced; ## PHASE THREE; 2 large tomatoes, blanched, skinned, and chopped, about 16 ounces; 2 large potatoes, golden variety, chopped, about 16 ounces; 1 cup(s) peas; 2 cup(s) chicken, or vegetable broth; 2 cup(s) filtered water; 1/4 teaspoon(s) red pepper flakes, or to taste; - black pepper, freshly ground, or to taste; - salt, kosher variety, to taste; ## PHASE FOUR; 12 ounce(s) chopped frozen spinach; 1 teaspoon(s) lemon juice, freshly squeezed

31 Pinches 12 Photos

Andy Anderson !

Wichita, KS

Updated on Aug 7, 2016

Have you ever gone into the pantry and constructed something out of whatever you had on hand? Of course you have… we’ve all done that at one time or another. 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.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 3 or 4

Ingredients

PLAN/PURCHASE
PHASE ONE
2 tablespoons olive oil, extra virgin
1 medium bell pepper (green or red), chopped, about 4 ounces
2 stalks celery, chopped, about 3 ounces
1 small yellow onion, chopped, about 6 ounces
2 medium carrots, peeled and chopped, about 4 ounces
- salt, kosher variety, to taste
PHASE TWO
1 teaspoon fresh thyme, just the leaves, chopped
1 teaspoon fresh dill, chopped
3 cloves garlic, minced
PHASE THREE
2 large tomatoes, blanched, skinned, and chopped, about 16 ounces
2 large potatoes, golden variety, chopped, about 16 ounces
1 cup peas
2 cups chicken, or vegetable broth
2 cups filtered water
1/4 teaspoon red pepper flakes, or to taste
- black pepper, freshly ground, or to taste
- salt, kosher variety, to taste
PHASE FOUR
12 ounces chopped frozen spinach
1 teaspoon lemon juice, freshly squeezed

How To Make pot luck vegetable soup

Step 1

PREP/PREPARE

Step 2

Place the olive oil into a large heavy-bottomed pot (Dutch oven), over medium heat.
Step 3

Add all the veggies from PHASE ONE, along with a generous pinch of salt.
Step 4

Cook the veggies until they begin to soften, about 5 to 7 minutes.
Step 5

Add the ingredients from PHASE TWO, and continue to cook until fragrant, about 1 to 2 minutes.
Step 6

Add the ingredients from PHASE THREE, and allow the soup to simmer for 25 to 30 minutes.
Step 7

Chef’s Note: At this time season with salt and pepper, to taste.
Step 8

Add the ingredients from PHASE FOUR, and simmer for an additional 5 minutes, or until the spinach is tender.
Step 9

Chef’s Note: Do a final tasting for proper seasoning.
Step 10

PLATE/PRESENT
Step 11

Serve in nice bowls, along with some crackers or crusty bread. Enjoy.
Step 12

Keep the faith, and keep cooking.
Step 13

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