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A Nice Vegetable Soup Recipe - Cooking Index

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A Nice Vegetable Soup

Wilt the vegetables over low heat, stirring often so they do not burn.

Courses: Soup
Serves: 6 people

Recipe Ingredients

1/4 cup 59mlOlive oil
2 cups 220g / 7.8ozDiced carrots
1 cup 62g / 2.2ozDiced onion
1 cup 110g / 3.9ozDiced celery
1 cup 146g / 5.1ozDiced fennel
1 cup 146g / 5.1ozChopped leek - white part only
2 tablespoons 30mlMinced garlic
6   Ripe plum tomatoes - seeded, diced
pinch  Salt - to taste
pinch  Freshly-ground black pepper - to taste
6 cups 1422mlFresh Vegetable Broth - (see recipe) = (you may substitute canned Vegetable or chicken broth)
2   Fresh thyme sprigs (large)
4 tablespoons 60mlChopped parsley
1 cup 160g / 5.6ozChopped green beans
1 cup 146g / 5.1ozDiced zucchini
1/2 cup 20g / 0.7ozTorn basil leaves

Recipe Instructions

Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes.

Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes.

Add the green beans, zucchini and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve.

Dietary Information:

Per serving (based on 6): 326 calories, 51g carbohydrates, 10g protein, 11g fat, no cholesterol.

Source:
"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-27-2000"

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