The Ultimate Vegetarian Soup
From deliathecrone 16 years ago
- 35 minutes to make
- Serves 6
A hearty, healthy soup, with everything in it but the kitchen sink - or meat! A refrigerator-cleaner-outer!
Ingredients
- 2 carrots, washed and peeled shopping list
- 3 celery stalks, washed shopping list
- ½ red onion shopping list
- 1 white potato, peeled shopping list
- 1 sweet potato, peeled shopping list
- ¼ head of green cabbage shopping list
- 1 can chick peas shopping list
- 2 tablespoons olive oil shopping list
- 2/3 cup dry white wine shopping list
- 2 cans fat free, low sodium vegetable broth + about 3 cans water shopping list
- 3 tablespoons fresh parsley shopping list
- 1 tablespoon fresh Italian oregano shopping list
- Minced garlic, to your taste shopping list
- salt and pepper shopping list
- 1 zucchini, washed shopping list
- 1 can diced tomatoes shopping list
- Small pasta (optional) shopping list
How to make it
- Chop the potatoes into small, bite-sized pieces. Heat olive oil in large stock pot and add potatoes, stirring for a few minutes. Meanwhile, slice carrots, celery and onion into thin slices and add to potatoes. Chop cabbage or slice with mandolin and add to other vegetables. Cook (as my sister says) until you hear them...a few minutes.
- Drain chick peas and add to pot with wine and stir together. Add chicken broth and enough water to completely cover vegetables. Add herbs and salt and pepper to taste. Cover and allow to simmer for about twenty minutes (until potatoes are fork tender).
- Twenty minutes prior to serving, chop the zucchini and add to pot along with the can of diced tomatoes. Stir and heat through.
- Serve with crusty bread, scones, or cook some smallish pasta and add as much or as little pasta to each person's bowl as they like.
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