Thursday, August 8, 2013

Vegetable Soup

Best Ever Vegetable Soup Recipe

2 cans diced tomatoes (undrained)
6 cups broth
1/2 large onion, chopped (more if desired)
2 to 4 cloves garlic (minced, pressed, or microplaned)
2 TB Olive Oil (divided)
2 large carrots, chopped
2 parsnips, chopped
1 turnip, chopped
2 stalks of celery, chopped
2 to 4 cups chopped spinach or kale
fresh herbs: rosemary, thyme, or sage (use a 1/2 teaspoon of your preferred dried herbs if you don’t have fresh herbs on hand)
salt and pepper
8 oz. small pasta such as orzo or ABC letters (if desired)
half a lemon
optional: Parmesan rind if you have one
Additional Vegetable Ideas (add your favorites!): leeks, peppers, peas, green beans, potatoes, cabbage
Step 1. Chop all ingredients and have them ready before you begin.

Step #2: In a large saute pan or wok, heat one TB olive oil over medium heat. Add onions and saute until almost translucent. Add garlic, saute an additional minute. Add the rest of your chopped vegetables (except the spinach/kale). Saute for just two minutes or so. You don’t want to cook them all the way through, the slowcooker will do that for you.

TIP: Giving the vegetables a quick saute on the stovetop intensifies the flavor. Don’t skip this step!
Step 3. Now add the spinach or kale, the fresh or dried herbs, and your salt and pepper. Saute another minute or so.

Step 4. Add the tomatoes and broth to your crockpot, plus the sauteed vegetables. Give it a quick stir.

Step 5. Cook for 7-9 hours on low or 4-6 hours on high. About 20 minutes before it’s finished, cook up your pasta on the stovetop according to the package directions.

Step 6. Remove Parmesan rind if you used one. SECRET INGREDIENT —-> Squeeze the juice from one half of a lemon into the slowcooker and stir– this brightens the flavor. Add cooked pasta in individual bowls, and pour the soup on top. Serve with a crusty bread and let the healing power of warm vegetable soup wash over you!
Step 7. When you store the leftover soup, keep the pasta and soup in separate containers to prevent the pasta from soaking up all the broth.

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