Friday, December 2, 2011

Homemade Vegetable Soup

1 Yellow Onion, Diced
5 Cloves Minced Garlic
1 Baking Potato, Diced
2 Carrots, Diced
1 Green Bell Pepper, Diced
4 Stalks Celery, Diced
1 Zucchini, Diced
1 Can of Whole Kernel Corn
1 Can of Cut Green Beans
2 Cans of Diced Tomatoes
6 Cups of Chicken Stock
1 1/2 Cups Uncooked Pasta.
4 Tablespoons of Zesty Italian Seasoning
Salt and Pepper to Taste
Italian Herb Croutons for Topping

In a large stock pot or dutch oven, saute Onions and Garlic for about 3 minutes. Add in Potatoes and Bell Pepper, and continue to saute and brown for another 3-4 minutes. Add in Carrots, Zucchini and Celery and cook for another 2 minutes. (Be sure and season with salt and pepper each time you add an ingredient to the pot.) Add 4 cups of Chicken Stock, Corn, Green Beans and Tomatoes to pot, DO NOT DRAIN LIQUID FROM CANS. Add 4 Tablespoons of Italian Seasoning and bring to a boil - reduce to simmer, and let the flavors blend until ready to serve. REMEMBER: The longer it simmers, the better it will taste. 20 minutes prior to serving, add remaining 2 cups of Chicken Stock and bring to boil. Add pasta, and return to simmer for approximately 15 minutes, until pasta is tender. Top with Italian Herb Croutons before serving. (Makes approximately 12-14 Servings)


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