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Recipes - Vegetable Soup

Recipe Name

Vegetable Soup

Submitted by khodgen12
Recipe Description Garden Vegetable Soup
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
leekLeeks - white & pale green parts
1
tablespoonolive oil, extra virgin
1
medium (2-1/2" dia)Yellow Onions, Chopped (1/4-1/2-inch pieces)
2
mediumCarrots, peeled and Diced
2
stalks medium (7-1/2" - 8" long)celery, diced
2
clovegarlic cloves minced
1
medium (2-1/4" to 3-1/4" dia.)potatoes, Yukon Gold
6
cupsSoup, stock, chicken, home-prepared
2
leavesbay leaf
1/2
head, medium (about 5-3/4" dia)Cabbage, sliced
2
teaspoonsVinegar,white
1
tablespoonthyme fresh, finely chopped
1
teaspoonblack pepper
30
cubescroutons
5
teaspoonsfresh parsley, chopped
Steps
Sequence Step
1Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
2Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.
3Garnish with chopped parsley and 3 croutons each.






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