Vegetable soup
Diane Aizenstat
Savory vegetable soup, perfect for cold nights with a grilled cheese
ingredients
- ALL VEGETABLES ARE SUGGESTIONS--UE AS MUCH OR AS LITTLE AS YOU WISH...
- 1 zucchini, diced
- 1 yellow squash, diced
- 1/2 lb green beans, chopped
- 1 14 oz can diced tomatoes
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, diced
- 1 small can garbanzo beans
- 1 T tomato paste
- 8 cups beef stock (or vegetable)
- 1 cup chopped bok choy
- 1 bay leaf
- 1 clove garlic, minced
- 1 t oregano
- 1 cup corn kernels
- 1/2 cup edamame or lima beans
- 1 T butter or olive oil
- 1 pound chuck roast if desired
directions
- 1
Thia recipe also works great in the crock-pot--just sear the meat if using and dump everything in the crock-pot and cook on low for 8 hours--Doesn’t get easier!!
- 2
***If you are using the roast, season with salt and pepper and sear for about 5 minutes per side. Set aside to cool and then add meat to the pan with the broth and simmer until tender, usually about 60-90 minutes.
- 3
Melt the butter (or olive oil) over medium-low heat and saute the onions until translucent.
- 4
Add the celery, carrots and garlic and cook for ~ 5 minutes. Season with pepper.
- 5
Add the stock to the pan and the remaining ingredients.
- 6
Let simmer for 30 minutes to an hour and season with salt and pepper to taste.
- 7
Remember to remove the bay leaf and serve with crusty bread or grilled cheese sandwich..
- 8
Easy and quick way to use bits and pieces of leftover vegetables.
Source: Diane
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