Vegetable Confetti Soup

Vegetable Confetti Soup

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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

How to Make Vegetable Confetti Soup

Step-by-Step

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

Printable Recipe Card

About Vegetable Confetti Soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy



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