Vegetable Soup 4 Recipe

  • Vegetable Stock
  • 6 cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushroom stems, potatoes, spinach, zucchini)
  • 1/2 cup coarsely chopped onion (1 medium)
  • 1/2 cup parsley sprigs
  • 8 cups cold water
  • 2 tablespoons chopped fresh or 2 teaspoon dried basil leaves (fresh preferred)
  • 2 tablespoons chopped fresh or 2 teaspoon dried thyme leaves (fresh preferred)
  • 1 teaspoon salt (kosher preferred)
  • 1/2 teaspoon cracked black pepper, or whole peppercorns
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • Vegetable Soup
  • 1 1/2 cups diced carrot, diced onion, diced leek, diced zucchini, sliced mushrooms - any or mixed variety, diced parsnip, cut green beans, corn kernels
  • 1 can crushed tomatoes (large can)
  • 2 cups shredded cabbage
  • 1 cup spinach
Vegetable Stock:

Heat all ingredients to boiling in Dutch oven or stockpot; reduce heat. Cover and simmer about 1 hour, stirring occasionally. Cool slightly. Strain and refrigerate. Stir before measuring. About 8 cups stock.

NOTE: Use strong vegetables, such as broccoli, cabbage, cauliflower, turnips, and rutabagas sparingly combined with mild vegetables.

Vegetable Soup:

Heat 1 tbsp. olive oil in stock pot and add first nine ingredients. Add 1 tbsp. kosher salt. Let cook about 2 minutes. Add tomatoes. Heat through then add vegetable stock. Bring to a boil and let simmer about 45 minutes (longer if you like your veggies less crisp). Just before serving, add the spinach and heat through. Adjust salt and pepper to taste. Use any vegetables you like, these are just a guide. Leave out what you don't like.

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