Vegetable Soup 21 Recipe

  • 4 water or gf broth
  • 1 chopped unpeeled potatoes (1 large potato)
  • 3/4 diced carrot
  • 2 bay leaves
  • 1 vegetable oil
  • 3/4 diced onion (1-2 onions)
  • 3/4 Chopped Celery
  • 1 dried basil
  • 1/2 diced green pepper (1 small pepper)
  • 1 corn kernels, fresh or frozen
  • 1 frozen lima beans
  • 1 whole tomatoes, chopped, and juice (or 2 cup chopped fresh tomatoes) (15 ounce can)
  • 3/4 gluten free macaroni (optional)
  • 1/2 Salt
  • Black pepper to taste
  • 1/2 honey or 1 teaspoon sugar
Bring water or broth to a boil in a large soup pot. Add potatoes, carrots, and bay leaves and cover. Cook until potatoes are just tender, then lower heat to a simmer. Set a large fry pan over medium heat and add oil. When oil is hot, add onion, celery, and basil. After a couple of minutes, add green peppers and sauté until just tender. Add onion mixture, corn, lima beans and tomatoes to soup. In separate saucepan, bring water to boil if you would like to add gluten free macaroni. Add macaroni and boil until just tender, then add to soup along with salt, pepper and honey (or sugar). Cook 5 more minutes and serve. Be aware, that if adding gf macaroni, soup should be served as soon as it is prepared as most gf pastas tend to get mushy if left too long.
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