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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from The Burroughs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 Cups Fresh Diced Tomatoes
Olive Oil
Ground Salt & Pepper
2 C Spinach
4 C Sliced Cabbage
2 Small Diced Zucchini
1 Sweet Yellow Pepper diced
3/4 C Onion Diced
2 Cloves Garlic
6 C Vegetable Broth low Sodium
1/4 t Thyme
1/2 t Oregano
1 T Parsley
1/2 T Basil
1/8 t Red Pepper Flakes
1 Beef Bouillon Cube
Directions:
Directions:
Set Oven to 400º.
Remove skins from fresh tomatoes by putting in boiling water for 3 minutes.
Dice 1 1/2 Cups tomatoes and dash with olive oil and Salt & Pepper.
Place the tomatoes on cookie sheet lined with aluminum foil. Roast for 30 minutes.

Add roasted tomatoes to the remaining 2 Cups of diced tomatoes. Blend till sauce consistency or your preference.
Add tomatoes to soup pot along with the Vegetable broth, cabbage, zucchini, sweet pepper, onion and garlic. Add spices and ground Salt and Pepper to taste.
Bring to a boil and then reduce to a simmer till vegetables are tender. Add the spinach at the end and cook additional 5 minutes.

 

 

 

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