|Not a bad view outside of my apartment. It is a beautiful, snowy Saturday morning.|
I can't believe I haven't put this vegetable soup on the blog because I make it at least once a month and I eat it for lunch at work for several days. It is a great addition next to a sandwich or a nice salad. I stepped it up last night and put fresh basil in the soup and it added fantastic flavor! This recipe is from America's Test Kitchen and I have never made a bad recipe from their Family Cookbook. I highly recommend that everyone have this book in their kitchen; I have learned so much!
|Homemade Vegetable Soup is quick and easy for a snowy - or non-snowy - evening!|
- 2 TBS Olive Oil
- 1 onion, chopped
- 2 ribs celery, chopped fine
- 2 large carrots, peeled and chopped fine
- 2 garlic cloves, minced
- 5 cups low sodium veggie or chicken broth
- 2 medium russet potatoes, peeled and chopped
- 1 - 14.5oz can of petite diced tomatoes, drained
- 1 cup frozen peas, thawed
Heat oil in dutch over over medium-low heat. Stir in garlic, onion, carrots, celery, and 3/4 tsp salt (if you don't have low sodium broth, just add a little bit of salt). Cover and cook, stirring occasionally, until vegetables are very soft, about 20 minutes.
Stir in the broth, potatoes, and tomatoes. Bring to a simmer and cook until potatoes are tender, about 15-20 minutes.
Off the heat, add in the peas. Season with salt and pepper. At this point, I also add some fresh (but frozen) basil. You can also top each bowl with Parmesan cheese to add even deeper flavors. So tasty with your favorite glass of wine!
|My favorite wine is Sauvignon Blanc from New Zealand. My current favorite is New Harbor.|