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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I made this recipe up the other day for dinner. Serve it with corn bread for a simple and tasty meal. Ingredients:
2 -3 tablespoons olive oil |
1 medium onion, chopped |
2 stalks celery, chopped (reserve the leaves) |
1 green bell peppers or 1 red bell pepper, seeded and chopped |
4 carrots, peeled and sliced 1/4 inch thin |
6 garlic cloves, peeled and sliced |
1 cup lettuce or 1 cup cabbage, chopped |
1 (14 1/2 ounce) can tomatoes, undrained |
6 -8 cups chicken broth or 6 -8 cups stock, fat removed |
1 teaspoon dried thyme |
1 teaspoon dried basil |
1 tablespoon dried parsley flakes |
1 -2 teaspoon salt |
1 teaspoon black pepper |
3/4 teaspoon cayenne pepper |
3/4 teaspoon paprika |
1 -2 teaspoon curry powder |
1/2 cup white wine (optional) |
Directions:
1. Heat the oil in a large stockpot or Dutch oven. Add the onion, celery,bell pepper, carrots and garlic and cook, covered, until almost tender, stirring frequently to prevent burning.
2. Add lettuce or cabbage and sweat (cover the pan) for about 2 minutes.
3. Add tomatoes and cook for about 5 minutes, covered.
4. Add chicken broth or stock, herbs and spices, and bring the soup to a boil.
5. Reduce the heat, then simmer for about 1 to 1 1/4 hour, until carrots and celery are very tender. Adjust seasoning if necessary.
6. Add wine if desired. Remove from heat.
7. Serve with cornbread or corn muffins.
8. This soup freezes very well. Chill thoroughly before freezing.
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