Mark Bittman's Fast Vegetable Soup
- Reviews 1
Ready In: 30 mins
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 cups vegetable stock or 6 cups chicken stock or 6 cups water, (1.5 l)
- 2 medium tomatoes, peeled, seeded, chopped or 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off