Bobo's Chunky Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A good soup to use up various veggetables. From Chef Bobo's Good Food Cookbook, by Robert W. Surles. Ingredients:
1/4 cup olive oil |
2 red bliss potatoes, chopped |
1 onion, chopped |
1 stalk celery, chopped |
1 leek, halved lengthwise and chopped (white part only) |
1 turnip, chopped |
1 carrot, chopped |
1/4 cup chopped shallot |
3 cloves garlic, minced |
4 cups vegetable stock |
bouquet garni |
5 zucchini, chopped |
2 cups plum tomatoes |
1 summer squash, chopped |
1 cup green beans, cut into 1 inch pieces |
1/4 teaspoon red wine vinegar |
fine sea salt |
fresh ground black pepper |
Directions:
1. Heat oil in a 3 quart soup pot over high heat until hot.
2. Add potaoes, onion, celery, leek, turnip, shallots, and garlic.
3. Stir the vegetabls around until they begin to cook but don't turn brown.
4. Add the Vegetable Stock and the Boquet Garni to the soup pot.
5. Bring to a boil.
6. Reduce heat to simmering and cook for 45 minutes.
7. Add the zucchini, tomatoes, summer squash, and green beans to soup pot.
8. Simmer 15 minutes more.
9. Stir in the vinegar.
10. Season to taste with salt and pepper.
11. Bouqet Garni: Bundle three sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth.
12. Tie with string.
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