Sunday, December 30, 2007

One of the easiest and yummiest vegatable soups...

This has become my favorite soup. I don't generally like zucchini or cabage - but in this soup, it's very, very yummy.

This recipe makes about 8 bowls of soup. Pretty much all of the ingredients are optional and flexible. Personally I can't imagine it without the onion, carrots, cabbage and zucchini (and broth and spices, of course).
Actual soup in picture at right.



3 large [thinly sliced] carrots
1 large [diced] onion
3 cups of diced green cabbage
1 can green beans (or 1.5 cups of fresh green beans)
1 large zucchini [cubed]
2 tsp of minced garlic
Half a small can of tomato paste (I think it's a 6 oz. can)
Optional: 1/2 can of diced tomatoes [drained]
Optional: 1 cup of chopped celery

6 cups of broth (beef or chicken)

3 Tbsp Italian seasoning
1/2 tsp salt

Meat is optional:
Any type of beef or chicken works... we usually use some chopped up beef stew or roast meat. About 1 pound of meat.

Step 1:
Using olive oil in a large stock pot, saute' the carrots, onion, celery and garlic on low heat until soft... about 5-7 minutes.
At the same time, brown your beef in another skillet.

Step 2:
Add all other ingredients EXCEPT for the zucchini and bring to a boil.

Step 3:
After a boil is achieved, reduce heat and simmer for about 10 minutes.

Step 4:
Add zucchini and cook for another 3-4 minutes (the zucchini will become soft very quickly - you don't want to overcook it).
The next time we make this soup, we're going to try adding a package or two of ramin noodles.


Anonymous said...

Thanks Michael! This will be dinner on Thursday.


Florence and Gary Deeter said...

Wow! What a vivid picture--as clear and taste-tempting as any advertisement.


Elan said...

Mmmm, this looks yummy. It's fun to experiment with soup recipes because the possibilities are endless! I will definitely cook up some of this soup!