Vegetable Confetti Soup
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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1 Tbspvegetable oil
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2medium onions, minced
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4 largecarrots, diced
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2 largetrimmed fennel bulbs, diced
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10 cchicken stock or broth
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1 tspdried tarragon
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1 tspdried thyme
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1 largered pepper, diced
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2medium zucchini, cubed
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12 largemushrooms, quartered
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·salt
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·freshly ground black pepper
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·grated imported parmesan cheese
How to Make Vegetable Confetti Soup
- Heat oil in 6-quart pot.
- Add onions.
- Cook until soft, about 5 minutes.
- Stir often.
- Add carrots, fennel, stock, tarragon, thyme.
- Bring to boil.
- Simmer, covered, until vegetables are tender, 20 minutes.
- Add red pepper, zucchini and mushrooms.
- Cook, covered, for 10 minutes more.
- Season to taste with salt and pepper.
- Can be refrigerated as long as 4 days or frozen up to 3 months.
- Serve hot, garnished with cheese.
About Vegetable Confetti Soup
Course/Dish: Vegetable Soup
Other Tag: Quick & Easy
