Vegetable Confetti Soup

Vegetable Confetti Soup Recipe

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1 Tbsp
vegetable oil
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
medium zucchini, cubed
12 large
mushrooms, quartered
freshly ground black pepper
grated imported parmesan cheese

How to Make Vegetable Confetti Soup


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

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About Vegetable Confetti Soup

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

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