Vegetable Confetti Soup Recipe

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Vegetable Confetti Soup

Kitchen Crew


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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


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 this Recipe

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