Monday, May 16, 2016

All Veggie Soup

Sometimes I hit the nail on the head when it comes to homemade soup. According to my husband, this was the best broth I'd ever made for one of my soups. I have a habit of throwing recipes together, and then not writing them down but, I'll do the best I can with this one...

All Veggie Soup

Preheat oven 375
This recipe was made in a 5QT crock pot. Turn setting to high and warm up broth while preparing vegetables.
48 oz vegetable broth
2 c water
1 tbsp ground thyme
1 tsp ground white pepper
2 tsp ground cumin
1 tsp celery salt
2 tsp salt
dash black pepper
drizzle olive oil

Prep veggies for oven - 

cut 6-8 red potatoes into chunk size pieces
slice medium/large white onion into large-ish half moon pieces
mince 3 cloves garlic
slice 1 large zucchini into half moons
1 can garbanzo beans, drained
toss with grape seed oil
black pepper 

Roast vegetables for 20-30 minutes. Toss abut halfway thru. When done, add to broth. Let cook for about an hour then turn to warm. Add more salt or pepper as desired. White pepper is pretty strong so, be sure to taste it before going all willy-nilly with it ;)

Late to the party ...

FOLD and CHOP several stalks of rainbow chard. Toss into crock pot a few moments before serving. You'll be happy you did! 

Serve alone or with sourdough. Pouring over al dente pasta is also delicious. Fusilli is my personal favorite.



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