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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Nothing fancy, nothing new, just a beautifully basic vegetable soup that can accomodate whatever vegetables you have on hand. There are plenty of possibilities listed below, but the variations are infinite. Ingredients:
2 tablespoons cooking oil |
2 onions, chopped |
3 carrots, halved lengthwise and cut crosswise into 1/2 inch slices |
2 celery ribs, cut into 1/2 inch slices |
1 1/2 quarts low sodium chicken broth or 1 1/2 quarts homemade stock |
1 3/4 cups tomatoes, diced canned with their juice (from one 15oz can) |
1 tablespoon tomato paste |
1/2 lb potato, peeled and cut into 1/2 inch dice |
1/2 lb green beans, halved |
1 1/2 teaspoons salt |
3 ounces fine egg noodles (about 1 cup) |
1/3 cup fresh parsley, chopped |
Directions:
1. In a large saucepan, heat the oil over moderately low heat. Add the onions, carrorts, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the broth, tomatoes, tomato paste, potatoes, green beans, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, until lthe vegetables are almost tender, about 20 minutes.
2. Stir in the egg noodles. Bring the soup back to a simmer and cool until the vegetables and noodles are tender, about 5 minutes. Stir in the parsley.
3. VARIATIONS: Feel free to mix and match vegetable combinations according to what you like and what you have on hand. Other excellent soup vegetables include : fennel, celery root, cabbage, parsnips, turnips, peas, zucchini, squash, shredded greens, corn, lima beans, and bell peppers.
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