September 21, 2009
Better Bites: Vegetable Soup with Basil
Soup is an easy, yet healthy and delicious way to get a balanced meal all in one bowl! This version pairs fresh ingredients, with little work, and yields a fabulous end result that not only is great the day you make it, but is better the next day and can even be frozen for later! That's my kind of meal!
What You'll Need:
Extra virgin olive oil
2-4 ears of corn, stripped from the cob 1 small red onion, chopped
2-3 carrots, sliced into rounds
2-3 yellow squash, cut in half and sliced
1-2 cups of green beans, chopped
3-4 ribs of celery, chopped
1 cup of mushrooms, chopped
Finely ground black pepper
1 quart of tomato sauce (Note: I used some I canned)
1 quart of diced tomatoes (Note: Again, I used ones I canned)
1 quart of water
Fresh basil, torn or cut into strips
In a large stock pot sauté vegetables in a little extra virgin olive oil, with a pinch of sea salt and black pepper until onions are tender. Add tomato sauce, diced tomatoes and water and stir to mix. Bring to a quick boil, then reduce to a simmer and cook covered for 30 minutes.
Remove cover and add basil:
Cook for an additional 5 minutes uncovered or until basil is wilted. Serve immediately.
Notes: Any vegetables will work. Zucchini would be a nice addition, as would leeks. This soup, made as listed is vegan.
Posted by Dianne at September 21, 2009 1:24 PM
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What a great and delicious way to use one's Farmer's Market/ CSA produce. (Especially the basil in your case!!)
Posted by: Noelle Markus at September 22, 2009 7:42 AM
It was a nice way to use some of the basil. I finally just dried the rest of it. Not sure what I'll do with that much dried basil, but oh well!
Posted by: Dianne at September 24, 2009 2:31 PM