Saturday, July 18, 2009

Taste Buds: Purely Simple Vegetable Soup

This is a fabulous soup that Ms. Ivey League shared with me. I am in ecstasy of its simple perfect taste. Basically this is a ‘anything you have in the refrigerator or is at sale at the grocery store’ type of vegetable soup. The only definite ingredient that I would suggest is spinach because that gives the soup a wonderful green color. If you skip the spinach then the soup still tastes wonderful but the color, sad sad brown.


Any vegetables for this recipe I am using two zucchini, two squash, ten button mushrooms, one green pepper, one red pepper, three cups of broccoli, three carrots and a half of bunch of spinach
Six cloves of garlic
Six leaves of basil
Three Tablespoons of vegetable oil
Twenty Cups of Chicken Broth
Salt and Pepper to taste

Dice all your vegetables.


In a large sauté pan put in the oil.


Add the chopped vegetables


You may only be able to fit half of them.


Add the pressed garlic


Sautee the vegetables until they are tender


While the vegetables are cooking break the stems off of the spinach leaves.


Put the chicken broth into a large stock pot and add the tender cooked vegetables.


Add the spinach leaves to the pot.


Put the heat on high until the soup is boiling. Once it is boiling turn the heat to low and simmer for 2 hours stirring every fifteen minutes


Next ladle the soup in small batches into a blender.


Blend the soup to your desired consistency. Depending on how you like it you can blend it a long time for it to be tiny bits of vegetables or you can pulse blend it and leave the pieces larger.


This recipe made about 25 bowls of soup. I like to freeze it in batches so I can have yummy vegetable soup for the rest of the month.

To serve I like to put a small dollop of sour cream in. Let your taste buds enjoy this yummy soup.



paul peggy zeus said...

MMMM GOOD! If you don't have the spinach, try using cabbage. This sounds so yummy for the tummy and good for you at the same time!

Ivy said...

I usually add onion and a roma tomato or two as well. Very, very tasty with parmesan cheese in it. I think cabbage would be delicious. I am not sure it would effectively color the soup, though. I'll have to try it.

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