Ingredients: |
Ingredients: 32 ounces of broth (vegetable, beef, or chicken)
1 medium diced onion
1 diced green, yellow, or red pepper
2 cloves of minced garlic
3 tablespoons olive oil
4–6 cups of diced vegetables – options include, potatoes, sweet potatoes, carrots, broccoli, corn, beets, turnips, lima beans, okra, squash, parsnips, cabbage, zucchini, cauliflower, mushrooms, celery, and even frozen peas, corn and green beans. Dark leafy greens such as spinach are great additions at the end.
1 15-ounce can of diced, fire roasted tomatoes
1-2 cups of cooked lentils, beans, or other legumes
1 cup uncooked pasta (macaroni) or rice
1 pound ground beef (cooked brown) or cooked diced chicken
Optional seasonings to taste:
Salt and Pepper
Smoked Paprika (optional and depending on the variety of vegetables)
Old Bay Spice (optional and depending on the variety of vegetables)
Thyme, basil, oregano, or sage (choose one or two depending on the variety of vegetables)
|
Directions: |
Directions:Sauté onion, pepper, and garlic in olive oil. Add broth, salt, pepper and chosen seasonings. Add vegetables according to how long they need to simmer -- most need no more than 20 minutes. Add meat, beans, and pasta or rice (if using). Simmer all for about 30 minutes, cool, and serve.
Options: Thicken with a roux of butter and flour that you gradually add to the simmering broth and/or puree a cooked potato and add to the broth to thicken. Consider adding lemon, lime, or red wine vinegar to brighten the flavors of non-creamy soups once cooling in the pot. |
This recipe for Vegetable (Beef or Chicken) Soup is from