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Vegetable Soup

Deel op Facebook Print Recipe

Equipment

  • large soup pot

Ingredients

  • 3 T. butter
  • 1 small onion chopped
  • 1 stalk celery thinly sliced
  • 2 carrots peeled and sliced or chopped
  • 1 large potato peeled and cut into bite-sized pieces
  • 2 large tomatoes peeled, seeded, and chopped
  • 4 cups chicken or vegetable broth
  • 1 tsp. basil
  • ½ small head cauliflower or broccoli broken into flowerets (or a combination)
  • 2 zucchini sliced
  • 1 cup peas fresh or frozen
  • salt and pepper to taste
  • Parmesan cheese optional

Instructions

  • In a large soup pot, melt butter; add onion, celery, and carrots.
  • Cook, stirring occasionally, until onion is soft and translucent.
  • Add the potato, tomatoes, broth, and basil.
  • Bring to a boil and then reduce heat, cover, and simmer for 15 minutes.
  • Add the cauliflower or broccoli and zucchini and simmer, covered, for 10 minutes.
  • Add the peas and simmer until tender.
  • (This won’t take but a few minutes.
  • )
  • Season to taste with salt and pepper, and serve.
  • A bit of Parmesan cheese sprinkled on top of the soup adds a nice garnish if desired.
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Course; Soup / Vegetables
Cuisine; Amish