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Vegetable soup (vegan)
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| Artist: |
_ |
| Categories: |
Soups & Stews, Vegan, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Roma tomatoes, peeled | | | Seeded | | 1
| med | Yellow onion, diced | | 2
| cup | [stock] | | 4
| cup | Water | | 1
| | Bay leaf | | 3
| | Fresh oregano sprigs | | 2
| | Fresh parsley sprigs | | 2
| | Strips lemon zest (2" long) | | 1/2
| cup | Carrots, thinly sliced | | 1
| lbs | New potatoes, unpeeled, cut | | | Into 1" cubes | | 1/2
| cup | Celery, diced | | 1/2
| tsp | Salt | | | Freshly ground pepper | | 1
| | Ear yellow corn | | 1/4
| lbs | Green beans, trimmed, sliced | | | On diagonal | | 1/2
| cup | Zucchini, julienned |
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Procedures:
| 1 | Cut tomatoes into small pieces. | | 2 | Set aside. | | 3 | In large saucepan, saute butter and onion for 3-4 minutes. | | 4 | Add chicken broth and water. | | 5 | Tie together with string bay leaf, oregano, parsley sprigs and lemon zest, and add to pan along with tomatoes, carrots, potatoes, celery, salt and pepper. | | 6 | Bring to a simmer over medium heat, reduce to low, cover and cook 20 minutes. | | 7 | Cut kernels off corn cob and add to soup along with green beans and zucchini. | | 8 | Simmer, covered for 15 minutes more. | | 9 | Remove herb bundle. | | 10 | Taste, adjust seasonings and serve immediately |
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