Vegetable Soup
- Ready In:
- 4hrs
- Ingredients:
- 27
- Yields:
-
1.5 gallons
ingredients
- 14.79 ml extra virgin olive oil
- 1 large white onion, coarsley chopped
- 3 stalk celery, coarsley chopped
- 8 garlic cloves, minced
- 907.18 g boneless skinless chicken thighs, 1/2 inch dice (or bnls sknls chicken breasts)
- 6 (2466.40 g) can low sodium chicken broth (or 12 cups homemade)
- 226.79 g carrot, rough chop
- 226.79 g mushroom, sliced
- 8 green onions, chopped
- 2 large red potatoes, large dice
- 1 small cabbage, shredded
- 2 small zucchini, diced
- 2 small yellow squash, diced
- 793.78 g can diced tomatoes
- 236.59 ml frozen corn kernels
- 1 small turnip, diced
- 283.49 g package frozen chopped spinach
- 236.59 ml broccoli floret (fresh or frozen)
- 118.29 ml sherry wine or 118.29 ml dry white wine
- 2.46 ml dried sweet basil leaves
- 4.92 ml poultry seasoning
- 118.29 ml picante sauce (not salsa!)
- 2.46 ml crushed red pepper flakes
- 4.92 ml fresh ground black pepper
- 14.78 ml salt
- 14.79 ml soy sauce
- 14.79 ml Kitchen Bouquet (for color)
directions
- Heat olive oil over medium heat.
- Saute onion, celery, garlic and chicken until chicken is browned and vegetables are soft.
- Add chicken broth and vegetables stirring after each addition.
- Simmer for 30 minutes.
- Add remaining ingredients and simmer over low heat for at least 3 hours.
- Note: If you prefer, add 2 cups of cooked Orzo pasta 5 minutes before serving.
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