Sunday, March 10, 2013

Vegetable soup

I absolutely love homemade soup.  This vegetable soup is packed with tasty vegetable flavor and easy to cook.  Great for lunch or dinner. I use beef broth, but substituting vegetable broth will make it fully vegetarian. This soup can easily be stored in the fridge for several days and reheated, but it is best to let the pot cool down before putting it in the fridge.  Makes 6 servings.

1 Tbs. vegetable oil
2 cups (1 can) beef broth
1 can Italian-seasoned diced tomatoes
1.5 cup carrots, cut into bite-sized pieces
1.5 cup celery, cut into bite-sized pieces
1 cup coursely chopped white or yellow inion
1 cup cut green beans, fresh or frozen
3 o4 4 medium red potatoes, cut into bite-size pieces


Heat oil in a large pot over medium-high-heat.  Add onions, carrots, and celery, and saute for 5 minutes.

Add beef broth and tomatoes, and bring to a boil. 

Then add 3 cups of water, and bring to a rolling boil.  Add green beans and potatoes, and boil for 15 minutes.  Turn off heat, but leave pot on the stove.  Cover the pot, and let stand for at least 10 minutes.  Serve hot. 

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