Recipe | Vegetable Soup with Summer Vegetables

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Vegetable Soup Recipe from my culinary friend, Sarah:

Vegetable Soup Ingredients: Olive oil 1 large yellow onion, chopped roughly 4 large carrots, chopped 4 stalks celery (with leaves), chopped 1 clove garlic, minced 1/2 large head cabbage, chopped into small ribbons 2 bay leaves 2 springs fresh thyme 1 can plum tomatoes in juice 1 1/2 cartons WF Beef Broth Salt & black pepper

Preparation: 1. Saute onion in olive oil, adding carrots, celery, garlic once onion has softened. Add a small amount of salt and black pepper.

2. Add cabbage and celery leaves and saute until cabbage is very soft.

3. Meanwhile, puree tomatoes in food processor and add, along with bay and thyme, then beef broth.

4. Bring to a boil. Reduce heat and simmer for one hour.

** The beef broth I used was a low sodium kind which made a difference in the taste but you can add more salt later on or float saltines in it like I do! I also added 2 zucchinis and doubled the batch using a really large soup (lobster pot). We had dinner that night and froze 7 batches for the Fall.

ps ziploc cylinder containers are BPA free!

Thanks Sarah!