Pot Luck Vegetable Soup
12 photos of Pot Luck Vegetable Soup
By
Andy Anderson !
@ThePretentiousChef
17
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.
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.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
3 or 4
Prep:
15 Min
Cook:
30 Min
Method:
Stove Top
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
- PREP/PREPARE
- Place the olive oil into a large heavy-bottomed pot (Dutch oven), over medium heat.
- Add all the veggies from PHASE ONE, along with a generous pinch of salt.
- Cook the veggies until they begin to soften, about 5 to 7 minutes.
- Add the ingredients from PHASE TWO, and continue to cook until fragrant, about 1 to 2 minutes.
- Add the ingredients from PHASE THREE, and allow the soup to simmer for 25 to 30 minutes.
- Chef’s Note: At this time season with salt and pepper, to taste.
- Add the ingredients from PHASE FOUR, and simmer for an additional 5 minutes, or until the spinach is tender.
- Chef’s Note: Do a final tasting for proper seasoning.
- PLATE/PRESENT
- Serve in nice bowls, along with some crackers or crusty bread. Enjoy.
- Keep the faith, and keep cooking.
- If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:
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