Vegetable Soup

"Adapted from "Best of Gourmet 1994". We love this soup. Add whatever vegetables are in season. We've used kohlrabi, turnips, etc. Unsure yields/times. Good with crusty bread and butter."
 
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Ready In:
45mins
Ingredients:
21
Serves:
6
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ingredients

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directions

  • In a large pot, cook the bacon and/or ground meat until done. Salt and pepper the meat if necessary. Add some dry oregano and basil to taste. Remove the meat.
  • If there aren't enough drippings in the pan, add olive oil and saute the onion, carrot, and celery. Add in the potato. Stir in the garlic for a minute. Again, season the vegetables with the salt, pepper, oregano, and basil.
  • Add to the pot the zucchini, green beans, cabbage, kale, tomatoes, corn and chicken broth. Add the meat to the pot. Simmer the soup covered for an hour.
  • Puree the white beans with a little of the liquid from the can until a paste is formed. Whisk this into the soup. Let cook for about 15 minutes more to thicken.
  • Just prior to serving soup, stir in about 1/2 C Parmesan. It will stick to the spoon and clump if not careful.

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Reviews

  1. Thanks for the excellent recipe...........made a double batch 5 days ago and my 16 yo son is already begging for more. Thanks again.
     
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RECIPE SUBMITTED BY

My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home. Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!
 
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