vegetable confetti soup
No Image
►
Ingredients For vegetable confetti soup
-
1 Tbspvegetable oil
-
freshly ground black pepper
-
salt
-
12 lgmushrooms, quartered
-
2medium zucchini, cubed
-
1 lgred pepper, diced
-
1 tspdried thyme
-
1 tspdried tarragon
-
10 cchicken stock or broth
-
2 lgtrimmed fennel bulbs, diced
-
4 lgcarrots, diced
-
2medium onions, minced
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT