MEAL-IN-A-BOWL VEGETABLE SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup olive oil
1 bunch celery, leaves included, trimmed and coarsely chopped
2 large onions, peeled and chopped
3 fat carrots, peeled and coarsely chopped
3 parsnips, peeled and coarsely chopped
1 head garlic, peeled and coarsely chopped
4 fist-sized yellow potatoes, peeled and coarsely chopped
1 head green cabbage (about the size of two hands cupped together), shredded
2 x 15 oz. cans of white kidney beans, drained and rinsed
8 plum tomatoes, coarsely chopped
OR 1 26-oz can of diced tomatoes
12 cups chicken stock
1 Tbsp Kosher salt
1 Tbsp freshly ground black pepper (or to taste; this makes soup quite peppery hot)
2 Tbsp dried oregano
2 Tbsp dried basil
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Directions: |
Directions:In a large Dutch oven or heavy-bottomed pot, place olive oil and heat over medium-high heat.
Add celery, onions, carrots and parsnips. Sauté until onions are soft. Add garlic, potatoes, shredded cabbage and all remaining ingredients. Bring to a boil. Once boiling, reduce heat and let simmer for an hour or until vegetables are soft.
Serve hot. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes:
NOTE:
Notice the amount of freshly ground pepper in this recipe is 1 Tbsp. This is a lot.
If you don't care for spicy, hot tasting soup, cut the amount back to 1 teaspoon and then go by your own taste.
This looks like a lot of ingredients but is relatively easy. You are basically peeling, chopping and throwing everything into the pot. This is a really good soup and really good for you.
I like this in the fall and winter. It is filling, warming and comforting. Just add some bread or rolls and there you go!
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