Very Veggie Vegetable Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
23 years ago hubby and i were honeymooning in gatlinburg, tenessee and ate at a restaurant called the brass lantern. we had trout and a vegetable soup that was peppery according to the hubby. this is my best re-creation of that soup.......personally i try to keep the starchy veggies out as i found out from a dietician that vegetable soup was considered a carb heavy soup due to peas, potatoes, beans.....feel free to add these to your own taste! Ingredients:
2 tablespoons olive oil |
6 shallots, sliced |
1 cup thinly sliced celery |
3 (14 ounce) cans vegetable broth or 3 (14 ounce) cans chicken broth |
1 (28 ounce) can diced tomatoes, in juice |
3 cups water |
1 tablespoon tomato paste |
1 -2 tablespoon chili paste |
2 large carrots, sliced |
2 cups frozen green beans |
1 cup frozen corn |
2 cups shredded cabbage |
salt and pepper |
Directions:
1. heat oil in large stockpot and saute shallots and celery till soft.
2. add broth,tomatoes,tomato paste,and water.
3. bring to a boil.
4. reduce heat to a simmer and cook,uncovered, for about 20 minutes.
5. add vegetables to the pot and return to a simmer.
6. season with salt and pepper.
7. add chili paste and simmer soup till veggies are tender.
|
|