Sunday, September 14, 2014

10 Vegetable Soup




A hearty, veggie packed with soup with carrot, celery, onion, tomato, potato, cauliflower, zucchini, kale, peas and lima beans (I guess these are technically a legume but I'll just count them as a vegetable too).  This soup will freeze well too! I created a batch with 6 servings and for some of the vegetables I only used smaller amounts so here are some tips to getting the most out of some of the fresh vegetables:

Carrots:  With a bunch of whole carrots cut up the extra for snacking or use baby carrots.
Celery: I get it off the salad bar because I never end up using a whole bunch.

Cauliflower: Make Roasted Cauliflower or Mashed Faux-tato with extra.
Zucchini: I also got this off the salad bar but if you don't use a whole zucchini, saute extra with olive oil and add to pasta and sauce.
Kale: Make Lemon Garlic Kale or Spicy, Saucy Kale Chips with extra.



Serves 6

Ingredients

2 Tbsp olive oil
1/2 small onion, diced
1 celery stalk, diced
1 carrot, diced
2 large garlic cloves, finely chopped
1 tsp dried basil
1/2 cup diced zucchini
1 small yukon gold or red potato, cubed (about 1/2inch)
1 can diced tomato w/ juice
4-5 cups low sodium vegetable broth
1 cup small cauliflower florets
1/2 cup frozen peas
1 cup frozen lima beans
1 large kale leaf, rib removed, chopped into small pieces
Salt and pepper to taste

Directions

Add oil to a large soup pot and warm over medium heat for a minute.  Add onion, celery and carrot with a pinch of salt.  Cook 4-5 minutes.  Add garlic and basil and cook another 2 minutes.

Add zucchini, potato, cauliflower and toss to coat; cook for a minute.  Add tomatoes and 4 cups of broth.  Increase heat and bring to a boil.  Once boiling, reduce to low and simmer for 20 minutes.

Add peas and lima beans, cook 10 minutes.

Remove from heat, stir in kale. Season with salt and pepper.










1 comment:

Eileen Kramer said...

Really delicious. I used a small can of tomatoes. Is that correct? Thanks.