Italian Vegetable Soup

Ingredients
Broth:
  • 10 c water
  • 2 tsp salt
  • 1 medium onion, chopped
  • 2 large celery ribs, chopped
  • 1 c celery leaves
  • 1 large bay leaf
  • 1 large carrot, scrubbed and chopped

Other Ingredients:

  • 15 ounces red kidney beans, including liquid
  • ½ c chopped fresh green beans
  • 1 large celery rib, chopped small
  • ½ c tiny peas, fresh or frozen
  • 1 medium zucchini, cubed
  • 1 large carrot, peeled and thinly sliced
  • 1 small onion, chopped small
  • 1 large potato, peeled and cubed
  • ¼ c chopped fresh parsley
  • 1 c fresh basil, lightly packed then chopped
  • 3 cloves garlic, minced
  • 1 can plum tomatoes, including liquid
  • 1 T Worcestershire sauce
  • 2 T veggie broth, or water (optional)
  • 2 T Italian seasoning
  • 1 tsp black pepper

Preparation:

1. Add Broth ingredients to a large cooking pot.
2. Bring to a boil, reduce heat and simmer for 1 ½ hours.
3. Remove from heat and let cool for 10-15 min.
4. Strain liquid and return to cooking pot, discarding the solids.
5. Vegetable broth should measure 8 c; if required, add additional water to make up for the difference and bring to boil.
6. Add other ingredients: kidney beans, green beans, celery, peas,etc.
7. Return to boil, reduce heat, cover and simmer for 30 minutes or until the
vegetables are tender.
8. Adjust seasoning to taste.

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