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vegetable confetti soup

Ingredients For vegetable confetti soup

  • 1 Tbsp
    vegetable oil
  • freshly ground black pepper
  • salt
  • 12 lg
    mushrooms, quartered
  • 2
    medium zucchini, cubed
  • 1 lg
    red pepper, diced
  • 1 tsp
    dried thyme
  • 1 tsp
    dried tarragon
  • 10 c
    chicken stock or broth
  • 2 lg
    trimmed fennel bulbs, diced
  • 4 lg
    carrots, diced
  • 2
    medium onions, minced
  • grated imported parmesan cheese

How To Make vegetable confetti soup

  • 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.

Categories & Tags for Vegetable Confetti Soup:

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