Thursday, August 26, 2010

Vegetable Soup

V Make it vegan by using vegetable broth and leaving out the cheese rind. Sprinkle on some nutritional yeast or homemade vegan croutons instead of goldfish or parmesan. 

Vegetable SoupMakes 6 servings

1 clove garlic, minced
2 celery stalks, chopped
1 1/2 cups carrots, chopped
1 medium onion chopped
1 tbsp olive oil
1/4 cup dried whole wheat pasta (elbows)
Parmesan cheese rind (optional)
1 can Stewed Tomatoes (about 1 or 1 1/2 cups)
2 cups water
4 cups low sodium chicken broth
1 tbsp paprika
1 tsp dried basil
1 tsp dried oregano
2 bay leaves
1/2 can beans of choice, rinsed & drained (about 1 cup)
1/2 cup corn kernels
1 tbsp tomato paste
black pepper
1/2 cup fresh parsley, chopped
Cheddar goldfish or fresh parmesan for garnish

Saute garlic, onion, celery and carrot in olive oil until golden. Add pasta and continue to cook until it gets a bit toasted and brown.

Add all other ingredients except parsley and garnish stirring well. Simmer on medium heat until carrots are tender and pasta is cooked. Before serving, stir in parsley. Top with goldfish or other garnishes.

Tip: The parmesan cheese rind. When I finish the cheese I freeze the rind for later use. Yes, I learned that from The Food Network! If you don't have one just leave it out but it does add a special flavour to the soup.

- vegetable soup -

No comments:

Post a Comment