Recipes

[godi]

Vegetable Soup Prep Time: 15 minutes Cook Time: 40 minutes Yield: About 7 servings Ingredients 2 1/2 Tbsp olive oil 1 1/2 cups chopped yellow onion (1 medium) 2 cups peeled and chopped carrots (about 4) 1 1/4 cups chopped celery (about 3) 4 cloves garlic, minced 4 (14.5 oz) cans low-sodium chicken broth 2 (14.5 oz) cans diced tomatoes (undrained) 3 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium) 1/3 cup chopped fresh parsley 2 bay leaves 1/2 tsp dried thyme Salt and freshly ground black pepper 1 1/2 cups chopped frozen or fresh green beans 1 1/4 cups frozen or fresh corn 1 cup frozen or fresh peas Directions Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm. Recipe Source: Cooking Classy

[godi]

Uh I really dislike this iPad ! Sorry it formatted that way. I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

[Poodlepet2]

Diego, I have the same problem on my Kindle, but we can still follow-great recipe! Thanks for taking the time to post and I will make it this week. We are being blessed with a couple of cooler days here in Florida, and I always make a soup or other warming dish when that happens. Thanks, Poodlepet2

[AuntG]

It's nice to make a hearty meatless meal every now and then.

[RespectLife]

On 1/5/2015 digo said: Uh I really dislike this iPad ! Sorry it formatted that way. I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

How very interesting! A parm rind? I have never heard of putting a cheese rind in the soup...have you put this in soups before?

Tell me more about this! I am intrigued!

[Beebee2]

Reformatted for Digo. Thanks for the recipe, Digo. I, too, save parm rinds for soup! This looks really good and healthy.

Vegetable Soup

Prep Time: 15 minutes Cook Time: 40 minutes Yield: About 7 servings
Ingredients

2 1/2 Tbsp olive oil
1 1/2 cups chopped yellow onion (1 medium)
2 cups peeled and chopped carrots (about 4)
1 1/4 cups chopped celery (about 3)
4 cloves garlic, minced
4 (14.5 oz) cans low-sodium chicken broth
2 (14.5 oz) cans diced tomatoes (undrained)
3 cups peeled and
1/2-inch thick diced potatoes (from about 3 medium)
1/3 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
Salt and freshly ground black pepper
1 1/2 cups chopped frozen or fresh green beans
1 1/4 cups frozen or fresh corn
1 cup frozen or fresh peas

Directions
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery and sauté 3 - 4 minutes then add garlic and sauté 30 seconds longer.

Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste. Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm. Recipe Source: Cooking Classy

Note: I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

[Bird]

digo, thank you for posting this and Beebee2 for the formatting. I make veg soups all the time but am really weak on the herb part. This has dried thyme (which I have from last summer's garden) so appreciate that idea. - Bird

[godi]

Respect life I put a Parm rind in all my soups, I really love it in chicken based soups, Thank you Super Beebee2 for reformatting that for me. Your the best.

[Midnight11]

This sounds so good, thanks will try it soon!

[Vamp]

On 1/6/2015 RespectLife said:

On 1/5/2015 digo said: Uh I really dislike this iPad ! Sorry it formatted that way. I made this soup tonight, I simmered it longer, followed it to the letter, it was really good. Next time I will add some greens and maybe a handful of beans. Oh and a Parm rind. I tried to write that above but this iPad would not let me. I hope you take the time to read the recipe really worth it. I found this on Cooking classy .com

How very interesting! A parm rind? I have never heard of putting a cheese rind in the soup...have you put this in soups before?

Tell me more about this! I am intrigued!

I put cheese rinds in soup, too. Just toss them in there, let them melt, and stir. It gives them excellent flavor and nothing goes to waste.

Thanks for the recipe, Digo, and for formatting it, BeeBee2. Looks like a keeper!