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Prep Time: 60 Minutes Cook Time: 36 Minutes |
Ready In: 96 Minutes Servings: 8 |
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In '300 Sensational Soups' by Carla Snyder and Meredith Deeds; use homemade stock. Ingredients:
2 tablespoons unsalted butter |
1 tablespoon extra virgin olive oil |
1 onion, chopped |
1 (28 ounce) can diced tomatoes, with juice |
6 cups chicken stock or 6 cups vegetable stock |
2 cups sliced carrots |
2 cups diced peeled potatoes |
2 cups chopped green beans (1/2 inch pieces) |
2 cups corn kernels (fresh or frozen) |
1/4 cup chopped parsley |
salt |
fresh ground black pepper |
Directions:
1. In a big soup pot, heat the butter and oil over medium heat; add in onion and saute until softened, about 6 minutes.
2. Add in tomatoes with juice, stock, carrots, and potatoes; bring to a boil.
3. Decrease heat and simmer for 20 minutes.
4. Add in green beans; simmer for 5 minutes.
5. Add in corn and simmer until vegetables are just tender, about 5 minutes.
6. Stir in parsley and season with salt and pepper to taste.
7. Ladle into heated bowls.
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