Vegetable Soup -- Quick and Easy |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This soup can be made in about 45 minutes, and most of that time is spent just waiting around for the potatoes to get soft. It is very good and easy to make. The canned tomatoes already have the salt and spices, but I usually add salt and pepper to it when it is in my bowl. Ingredients:
2 tablespoons olive oil |
2 -4 garlic cloves (depending on canned tomatoes) |
1 large vidalia onions or 1 large yellow onion |
4 medium potatoes |
2 quarts chicken broth |
2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic (if you can't find them with garlic, then use 4 cloves garlic(otherwise 2) |
1 (15 1/4 ounce) can canned corn kernels |
1 (14 1/2 ounce) can green beans |
3 carrots |
Directions:
1. In a separate pot, make or heat up the chicken broth. It must be hot when you add it to the other, larger pot in which you will start cooking the other ingredients.
2. While waiting for the stock to heat up, begin preparing the potatoes, onions, and garlic. Peel all three, then cube the potatoes, chop the onions, and finely chop the garlic. The sizes depend on your preference, but I would suggest cutting the potatoes to less than inch to ensure they cook evenly.
3. In the larger pot (must at least hold 4 quarts, but 6 is preferable), put it on medium heat and add the olive oil.
4. When oil is a hot (but not smoking!) add the garlic and stir it around like you are sautéing it. After about 15 seconds, add the onions and continue to stir it around for about a minute.
5. Next add the potatoes and stir it around. If there isn't enough oil to coat all the potatoes, then just make room so you can see the bottom of the pot and add a little amount of oil directly onto it, wait a few seconds, and stir it all up to try and coat everything. Put the lid on pot to make the onions and potatoes sweat , but keep stirring the mix every minute or two to keep the potatoes from browning and sticking to the bottom of the pot.
6. If all is timed correctly, the chicken broth should be close to boiling by the time you first add in the potatoes; if it is already boiling, turn it off and let it sit till you use it. While you are waiting for the potatoes and onions to cook a little, peel and slice the carrots into wheels.
7. After the potatoes and onions have cooked for 5 or 6 minutes, and hopefully in that time you have stirred them several times, you are ready to add everything else. (Tip: open the cans of tomatoes, corn, and green beans before you start anything else, so you don't have to now!) Start by pouring in the chicken stock and then immediately add in the corn, tomatoes, green beans, and carrots. Stir it around and turn the heat up to HIGH to bring it all to a boil. As soon as it starts to boil, turn the heat back down and let it simmer, stirring every 4 or 5 minutes and checking on the potatoes: as soon as the potatoes get soft enough for you, the soup is done! How soft is soft enough is up to you!
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