Vegetable Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 large sweet onions, chopped or 1 large onion and 2 large leeks (white and light green), chopped
16 oz. package baby carrots, chopped
6 large stalks celery with leaves, chopped or 1 celery heart with leaves, chopped
¼ c. minced garlic
¼ c. olive oil
4 medium peppers - one each green, yellow, red, and orange, chopped
24 oz. baby white potatoes, chopped
16 oz. frozen green beans
16 oz. frozen corn
16 oz. frozen peas
10 oz. box frozen baby lima beans or edamame
small head green cabbage, roughly chopped
2 - 14 ¼ oz. cans diced tomatoes
32 oz. tomato juice
8 - 14 ½ oz. cans beef (or vegetable) broth or 4 boxes
2 t. ground thyme
6 bay leaves
1 T. oregano
salt and pepper to taste
juice of large lemon
Optional vegetables:
spinach
kale
okra
mushrooms
broccoli
cauliflower
zucchini
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Directions: |
Directions:1. In a very large stock pot or lobster pot, saute onions, carrots, celery, and garlic in olive oil about 10 minutes.
2. Add chopped peppers and saute another 5 minutes.
3. Add remaining ingredients and bring to a boil. Reduce to simmer and cook until potatoes and cabbage are done, about 45 minutes.
4. Stir in lemon juice at very end. You won't taste it but it brightens all the flavors.
5. Serve or refrigerate to meld flavors. |
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Number Of
Servings: |
Number Of
Servings:gallons |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: I make this early in the fall, freeze in gallon size freezer ziploc bags, and we enjoy all fall and winter. In the Polish tradition, we also serve this with rye bread rather than crackers. Feel free to mix and match any veggies you prefer. The key to this is the mix of tomato juice and beef broth as the base. Vegan option: substitute vegetable broth for beef broth.
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