Harvest Vegetable Soup
|Olive oil||1⁄4 Cup (4 tbs)|
|Waxy potatoes||1 Pound, peeled and diced|
|Onion||1 , diced|
|Carrots||3 , diced|
|Celery ribs||2 , diced|
|Kosher salt||1⁄4 Teaspoon|
|Fresh ground black pepper||1⁄4 Teaspoon|
|Low sodium chicken broth/Vegetable broth||3 Cup (48 tbs)|
|Green beans||1⁄2 Pound, trimmed and cut into bite size pieces|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Red wine vinegar||1 Tablespoon|
1. Prep all the ingredients. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, add the potatoes, onion, carrot, celery, salt and pepper. Cook, stirring occasionally, until the vegetables soften, 8-10 minutes.
2. Pour in the broth and bring it to a simmer. Cook until the potatoes are just tender, 10-12 minutes. Add the green beans, stir to combine and simmer another 5 minutes.
3. Take the pot off the heat and stir the parsley and red wine vinegar into the soup. Add more salt and pepper to taste.