January 27, 2013

Vegetable Soup

This soup is perfect for these winter months and can be made with whatever veggies you enjoy/have on hand. I like to make a big batch and freeze some so I have "instant soup" for another meal down the road or when I don't feel like cooking ;)

  • 2 Tbsp. EVOO
  • 1 onion, chopped
  • A few stalks of celery, chopped, including the leaves
  • A few taps of Herbes de Provence
  • Freshly ground salt and pepper, to taste
  • 2 (32-oz) containers Chicken Broth (or homemade)
  • 1 small can of organic Tomato Paste
  • A bunch of fresh Kale, hand torn
  • 1 large potato, diced
  • 1 bag of frozen peas
  • 1 bag of frozen green beans
  • 4-5 large carrots, chopped
  1. In a large pot over medium heat, heat the EVOO. Add the onions, celery, Herbes de Provence, Salt and Pepper. Cook for 6-8 minutes until onions are translucent, stirring constantly.
  2. Add the broth, tomato paste, and remaining veggies; bring to a boil.
  3. Reduce heat so soup is at a simmer. Cook uncovered for about 45 minutes or until vegetables are tender. Serve immediately and enjoy :)

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