Mark Bittman's Fast Vegetable Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 3 tablespoons olive oil (45 mL)
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery, chopped
- 2 garlic cloves, chopped
- salt & freshly ground black pepper
- 6 6 cups chicken stock or 6 cups water, (1.5 l)
- 2 3 canned tomatoes, with their juice or 1/4 cup tomato paste, (45 ml)
- 4 -6 cups quick-cooking vegetables, such as string beans, cauliflower, broccoli, asparagus, corn kernels, cooked beans, zucchini, squash (1 L to 1.5 L)
- 1⁄2 cup chopped fresh flat-leaf parsley (125 mL)
directions
- Using a large, deep pot over medium heat, heat two tablespoons (30 mL) of the oil and cook onion, carrot, celery and garlic.
- Sprinkle with salt and pepper and cook just until onion softens, about five minutes.
- Add stock, tomatoes and remaining vegetables and bring to a boil. Immediately lower heat so mixture bubbles, and cook until all the vegetables are tender, about 10 to 15 minutes.
- Season with additional salt and pepper to taste and add remaining one tablespoon oil. Serve hot.
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