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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is a lower calorie soup I created from what I had on hand. It can be heated with added milk or thinned with water. I have just discovered this is actually really good as a sauce. Ingredients:
2 tablespoons olive oil |
1/2 cup parsnip, diced |
1/2 cup celery, diced |
1 cup carrot, diced |
1 cup onion, diced |
4 garlic cloves, minced |
2 bay leaves |
2 tablespoons dried parsley |
2 tablespoons dried basil |
2 teaspoons dried oregano |
2 (14 1/2 ounce) cans tomato puree, undrained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
7 cups water |
1/2 cup red wine |
1 beef bouillon cube |
2 tablespoons brown sugar |
Directions:
1. Heat the oil over medium heat in a large, heavy soup pot and add vegetables, garlic and dried herbs.
2. Sauté until wilted (about 10 minutes).
3. Add tomato products, water, wine, bouillon cube and sugar.
4. Cover and cook for about 20 minutes (until boiling).
5. Lower heat, uncover, remover bay leaves, and puree using an immersion blender being careful not to splatter and burn yourself.
6. I like mine chunky, so I leave some chunks.
7. Taste and correct seasoning (sugar, salt and pepper), if necessary.
8. Substitute vegetable bouillon for beef for vegan recipe.
9. Serve hot.
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