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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Recipe found in Vegetarian Passport by Linda Woolven Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 large potatoes, peeled and chopped |
1 medium-large carrot, chopped |
1 stalk celery & leaves, chopped |
3/4-1 cup green beans, chopped |
1/4-1/2 teaspoon sea salt |
water, to cover |
1/2 cup green beans, finely chopped |
1/2-1 cup savoy cabbage, finely chopped (optional) |
Directions:
1. Add oil to soup pot and saute onion over low heat, stirring, until tender.
2. Add vegetables, except the finely chopped green beans and cabbage, and saute for a few minutes, stirring continuously.
3. Add salt to taste and water to cover.
4. Bring to a boil, reduce heat and simmer, stirring and checking water level, for about 20 to 25 minutes.
5. Puree soup and add the finely chopped green beans and the cabbage.
6. Simmer another 5 to 10 minutes and serve hot.
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