This is my all-time favorite vegetable soup recipe. The flavor and the scent are astonishingly breathtaking, and cooking from scratch is so much healthier than cooking soup from a can. The ingredients are interchangeable, so if you don't like broccoli, by all means replace it with celery, bell pepper, or cauliflower.
Before this recipe, I had no idea that vegetables cooked only in herb-infused chicken stock could be so incredibly good. If you only try one new soup recipe this year, this should be the one. This recipe can be found in Bob Bowersox's (formerly of QVC) Light and Easy: In The Kitchen With Bob.
Quick Vegetable SoupIngredients
- 2 teaspoons canola oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 large onion, coarsely chopped
- 1 cup coarsely chopped baking potato
- 1 cup coarsely chopped carrots
- 1 cup coarsely chopped broccoli
- 3 cups chicken or vegetable stock
- 1 bay leaf
- Salt and freshly ground pepper to taste
Preparation1) I am not crazy about chopping (knives!), but I manage to chop all the vegetables coarsely.
2) In a large saucepan or stockpot, warm the oil over medium heat. Add the herbs and onion and sauté until the onion begins to soften--3 to 5 minutes.
3) Add all the vegetables and stock and the bay leaf and bring to a boil.
4) Reduce the heat and simmer until the vegetables are tender-15 to 20 minutes.
5) Remove the bay leaf, season with salt and pepper, and serve.
I hope you enjoy Quick Vegetable soup as much as I do. If you have any further suggestions or experience with vegetable soups, I would love to hear them. Until next time, happy cooking lightly.