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March 26, 2007
Vegetable Soup
Alexis and I eat a lot of soup and I go through stages where I like cream based soups, broth based soups or like I am now, tomato based versions. This soup could easily be done without the tomatoes and just broth, but it's delicious as it is!
What You'll Need:
Extra virgin olive oil
1/2 an onion, chopped
2 ribs of celery, chopped
1 leek, chopped
1 carrot, chopped
1 parsnip, chopped
2 cloves of garlic, minced
1/2 teaspoon of oregano
1/2 teaspoon of thyme
2 cups of frozen cherry tomatoes (Note: Alexis and I eat A LOT of cherry tomatoes. When they are just about to go bad, but we aren't eating them fast enough (which is rare truth be told) I put them in the freezer. When I'm making soup I pull them out and throw them in. As the soup cooks they break down and make a wonderful addition! You can use fresh cherry tomatoes instead.)
1 cup of frozen corn
1 cup of frozen peas
1 cup of barley
1/2 a box of vegetable broth
1 - 15 ounce can of tomato sauce
2 cups of water
Sauté onion, celery and leek until tender. Add the rest of the ingredients and stir to incorporate. Bring to a quick boil and reduce heat to simmer. Cook for at least one hour until root veggies are tender.
That's the good thing about soup...It's quick, easy and delicious!
Notes: You could add in some rice or noodles if you like, but I personally just like the barley as a substitute for those ingredients.
Posted by Dianne at March 26, 2007 9:15 AM
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