Vegetable Confetti Soup

Name: Vegetable Confetti Soup
Yield: 0
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

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By Just A Pinch KitchenCrew

Rating:

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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
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How to Make Vegetable Confetti Soup

Step-by-Step

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

Printable Recipe Card

About Vegetable Confetti Soup

Course/Dish: Vegetable Soup

Other Tag: Quick & Easy

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