Vegetable Confetti Soup
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
- 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.
About Vegetable Confetti Soup
Course/Dish: Vegetable Soup
Other Tag: Quick & Easy
