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Saturday, February 6, 2010

Soup's ON

This vegetable soup is light, hearty and flavorful with lots and lots (did I mention that?) of veggies. This recipe was perfect for a snowy day - like today with veggies from last season's F&P garden bounty. Some measurements are approximate based on other recipes. You can use your own best "guesses" and substitutions based on what's in your pantry or freezer.

Frog & PenguINN Vegetable Soup
Get out your favorite soup pot and put in 2-3 tbsp olive oil

Add and cook until tender
1 medium chopped onion
1 C carrots, cut up
1 C celery, cut up
2 C frozen tomatoes or a 28 oz can
1 C peeled and chopped potatoes
4 cans low sodium chicken and beef broth

Add seasonings to taste – some choices:
Salt & pepper
Oregano, Basil , Parsley, bay leaves

Bring soup to a boil, reduce heat, simmer until potatoes are tender (30 min.).

Extras to add – your choice(s):
Zucchini, quartered lengthwise and sliced
1 C green beans cut into pieces or canned beans
Handful of spaghetti, broken up - any other short pasta

Simmer until pasta is cooked. Remove soup from heat. Stir in coarsely grated Parmesan cheese or grated Mozzarella - your choice.

Mangiare - Manger - Essen - EAT

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