Vegetable Soup
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Note: This is a recipe from my sister, Michele - a very busy, single mom. Although homemade vegetable soup tastes delicious, it can demand a lot of preparation time. For convenience, this soup is made with pre-cut and bagged vegetables, canned tomatoes and boxed or canned vegetable broth, which you can purchase at your local grocery store. However, as an alternative, you can cut your own vegetables and make your own vegetable stock.
| Servings |
| 8 |
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Vegetable Soup
Note: This is a recipe from my sister, Michele - a very busy, single mom. Although homemade vegetable soup tastes delicious, it can demand a lot of preparation time. For convenience, this soup is made with pre-cut and bagged vegetables, canned tomatoes and boxed or canned vegetable broth, which you can purchase at your local grocery store. However, as an alternative, you can cut your own vegetables and make your own vegetable stock.
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Ingredients
- 2boxes (32 ounces each) low-sodium vegetable broth
- 2 leekstrimmed and sliced (or 1 large onion, chopped)
- 1/2pound green beanstrimmed and snapped in half
- 1/2pound carrotscut into 1
- 1can (14 ounces) fire-roasted diced tomatoes
- 1teaspoon dried thyme
- 3 zucchinisliced
- 2cups cauliflowercut into bite-size florets
- Ground black pepper
Servings:
Instructions
- In a large saucepan over medium-high heat, combine the broth, leeks or onion, and green beans and bring to a boil. Simmer rapidly for 10 minutes. Add the carrots, tomatoes, and thyme and let the soup return to a boil. Reduce the heat and simmer for 30 minutes.
- Add the zucchini and cauliflower and simmer for 30 minutes, or until the vegetables are tender. Season to taste with pepper and serve hot.
