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Winter Vegetable Soup

Fat.Freedom's picture
Ingredients
  Sliced leek 1 Cup (16 tbs), trimmed
  Thinly sliced onion 1 1⁄2 Cup (24 tbs)
  Chopped garlic 2 Teaspoon
  Chopped celery 1 Cup (16 tbs)
  Carrots 1 1⁄2 Cup (24 tbs), chopped
  Chopped parsnips 1⁄2 Cup (8 tbs), peeled
  Finely chopped red potato 1 Cup (16 tbs), peeled
  Bay leaf 1
  Chopped parsley 2 Tablespoon
  Dried basil 2 Teaspoon
  Ground sage 1⁄2 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Water 7 Cup (112 tbs)
  Shredded cabbage 2 Cup (32 tbs)
  Canned butter beans 15 1⁄2 Ounce, drained and rinsed
  Chopped tomatoes 1 Cup (16 tbs), peeled and seeded
Directions

Combine the leek, onion, garlic, celery, and carrots in a nonstick stockpot.
Cook for about 20 minutes over low heat, stirring occasionally, until the vegetables look dry.
Add the parsnips and potato.
Mix in the bay leaf, parsley, basil, sage, and cayenne pepper.
Add the water.
Bring to a boil, lower the heat, cover partially, and simmer for 40 minutes.
Stir in the cabbage and cook for another 5 minutes.
Remove the bay leaf.
Transfer 1 cup of liquid from the stockpot to a food processor or blender, add the beans, and puree.
Stir back into the stock.
Raise the heat to medium, bring to a boil, and cook for 10 minutes.
Add the tomatoes and cook for an additional 2 to 3 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Winter
Ingredient: 
Vegetable
Servings: 
8

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