Monday, July 5, 2010

summer veggie soup

Healthy enough for a July bathing suit...
Satisfying enough for a complete meal!

Summer Veggie Soup
Serves 4-6.
3 tablespoons butter
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
Pinch of red pepper flakes
1 bay leaf
6 cups homemade vegetable stock (or chicken stock)
1 can diced tomatoes, in their juices
4 small red potatoes, cleaned and diced
A handful or so of green beans, cleaned and cut into 1" sections
1 cup frozen corn, thawed
1 cup frozen green peas, thawed
(And any other veggie you have laying asparagus, zucchini, squash, red bell pepper....the possibilities are endless!!)

Melt the butter in a large Dutch oven over medium heat.  Add onion and carrot and saute until golden brown, about 5 minutes.  Add garlic, red pepper flakes, and bay leaf and saute until just fragrant, about 30 seconds.  Add stock and tomatoes and bring to a boil.  Add the rest of the veggies, reduce heat and let simmer for about 20-30 minutes, until potatoes are tender.  Ladle into soup bowls and enjoy!!

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