Sunday, October 18, 2015

Farmers Market Vegetable Soup

This Farmers Market Vegetable Soup features many fresh vegetables I found over the summer and "put up" by either canning or freezing. If you don't have time to "do it yourself" you can certainly buy organic vegetable stock and other ingredients at your local grocery store.

This is a quick and easy soup to make, that's also very satisfying. It's perfect for meatless Monday or any day of the week you want a quick, but nutrient-rich, soup.

1 tbls. olive oil
6 cups vegetable stock
1 quart (32 oz) tomato sauce
1 pint (14.5-16 oz) petite diced tomatoes
1 medium onion, chopped
2 stalks celery, chopped
2 cups green beans
2 cups niblet corn
2 large carrots, sliced into thick coins
2 cups cubed potatoes

2 tsp. garlic powder
2 tsp. Italian seasoning
2 tsp.dried oregano
2 tsp. cumin
2 tsp. chili powder
1 tsp. course-ground black pepper
1 tsp. salt
Optional - butter beans, lima beans, green peas, chunks of zucchini or yellow squash

Heat olive oil in a large stock pot. Add onions and celery and cook until vegetables are softening. Add vegetable stock, tomato sauce, diced tomatoes and spices. Stir in green beans, corn, carrots and potatoes.

Cook over medium-high heat until soup bo
ils. Reduce heat to low-simmer, and adjust all seasonings to taste. Continue cooking until vegetables are al dente, about 20-30 minutes. 

Serve immediately while hot with corn muffins, cornbread, biscuits or crusty bread. Store leftover in the refrigerator for several days or freeze.

Yield: 8-10 servings



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