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Garden Vegetable Soup

Holiday.Cook's picture
Ingredients
  Beef bouillon 3 Cup (48 tbs)
  Chopped onion 1 Cup (16 tbs)
  Coarsely chopped tomatoes 2 Cup (32 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Green beans 1 Cup (16 tbs), cut in 1 inch pieces
  Zucchini 1 Cup (16 tbs), sliced 1/8 inch thick
  Garlic 1 Clove (5 gm), pressed or minced
  Corn starch 2 Tablespoon
  Celery 1 Teaspoon
  Thyme 1⁄8 Teaspoon, ground
  Pepper 1⁄4 Teaspoon
  Corn oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

MAKING
1) In a 5-quart dutch oven or saucepot, heat corn oil over a medium flame.
2) Add onion and garlic and saute for 2-3 minutes.
2) Add tomatoes, carrots, zucchini, green beans and celery seed. Cover and simmer for 20 minutes or until vegetables are tender.
3) While the vegetables are cooking, take a small bowl and stir together corn starch and water to form a smooth paste.
4) When the vegetables are done, add the corn starch paste and cook for 1 minute over medium heat.
5) Bring to boil and then turn off heat.

SERVING
6) Season with thyme and pepper. Enjoy the delicious soup on a cold evening with your family!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Occasion: 
Christmas
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
3

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