I had friends over for dinner the past weekend and hubby was in charge of making the main course! Yes, he cooks (whenever he’s given the chance!)!! I decided to make a soup as a precursor to hubby’s main course of Chicken Chop! '
It has been raining the whole day and soup was definitely great pick-me-up during such a gloomy day. I’ve always made cream based soup but this time, I decided to make a clear and healthier soup! Vegetable Soup! Hearty Vegetable Soup! It was easy to make (despite the many cutting/chopping!) and my guests commented that it was yummy! Yay! =)
SIMPLE VEGETABLE SOUP RECIPE
- 3 Cloves Minced Garlic
- 2 Bay Leaves
- 1 Cup Chopped Onions
- 1 Cup Diced Potatoes
- 1 Cup Sliced,Celery (1/2” thick)
- 1 Cup Sliced Carrots (Halved and cut 1/2” thick)
- 1-1/2 Cups Sliced Zucchini (Halved and cut 1/2” Thick)
- 2 Cups Sliced Squashed (Halved and cut 1/2” thick)
- 3/4 Cup Diced Tomatoes
- 1/4 Cup Diced Red Pepper
- 2 Tbsp Chopped Parsley
- 4 Cups Vegetable Broth (or Chicken Broth)
- 4 Cups Water
- 2 Tbsp Vegetable Oil
- 1/4 Tsp Black Pepper
- Salt, To Taste
In a large pot, heat 2 tbsp oil over medium heat. Once oil is hot, add garlic, onion, bay leaves, a pinch of salt, black pepper and cook until onion has soften. Then add potatoes, celery, carrots, zucchini, squash, and red pepper. Stir vegetables occasionally and cook for about 10 minutes.
Add vegetable broth and water and let soup boil. Then add 1 tbsp parsley and diced tomatoes and let soup simmer over medium low heat for about 1-1/2 hour. Season soup with more salt if needed and sprinkle in remaining chopped parsley before serving. This should serve about 4 people.
June’s notes: I had some leftovers and the soup taste so much flavorful the next day! =). If you want to make this soup more filling, feel free to boil some short pasta (i.e. macaroni elbow) in the soup.