My Tasty Winter Soup

Nodyls's Note:

A nice vegetable soup to warm you up! Ingredients can be substituted easily. I've also added pasta and beef to bulk up the soup even more! I always use the fat free broths, but again... use the kind you like the most! I make a big pot of this soup every Sunday, and bring it with me to work for lunch. Low cost, and delicious!

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 2 garlic cloves , minced
• 3 stalks celery , diced
• 3 -4 carrots , peeled and diced
• 1 vidalia onion , diced
• ½ cup cooking sherry
• 1 large potato , peeled and diced
• 1 (15 ounce) can kidney beans , drained and rinsed
• 1 (15 ounce) can peas , drained
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can beef broth
• 1 (15 ounce) can chicken broth
• 2 -3 tablespoons tomato paste
• nutmeg
• red pepper flakes
• salt and pepper

Directions:

1. Heat up olive oil and garlic over low heat and add the onion, carrot and celery.
2. Increase to medium heat and let simmer for about 5 minutes.
3. Add the splash of cooking sherry, and let simmer for another 5 minutes. Add potato, kidney beans, peas, diced tomatoes, broths, tomato paste and seasonings. Stir well.
4. Bring the soup to a boil.
5. Lower heat, and let the soup simmer for 20-30 minutes, or until potatos are tender.
6. Serve, or save in containers to eat later!

Reviews

[Chef #1551635]

This is a great soup! I didn't have kidney beans so I put in chick peas and I added in Italian sausage by making meatballs and putting into the soup. It cooked them up and added extra flavour. Thank you, this will be a great camping soup too!

[mama smurf]

This is a very "nice" soup. Made for lunch yesterday and gave some to the neighbor. We all loved it, especially since it still is chilly. I used frozen peas because I don't like canned. Other than that I followed the recipe. Will make this again. Made for Spring PAC 09.