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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A hearty vegetable soup sure to warm you up on a cold day. Ingredients:
4 yellow squash, diced |
1 (16 ounce) container grape tomatoes |
1 large yellow onions or 1 large white onion, diced |
1 red bell pepper, diced |
1 yellow sweet bell pepper, diced |
1 orange bell pepper, diced |
1 medium eggplant, peeled and diced |
3 ears corn, husked and washed |
3 cups vegetable stock |
2 tablespoons olive oil |
1/4 teaspoon red pepper |
1 -2 teaspoon garlic, you can always add more if needed |
salt, to taste |
1/2 teaspoon paprika |
Directions:
1. heat oil in 2 quart stock pot medium heat.
2. add diced onions and peppers and sautee.
3. add squash and eggplant cook until tender.
4. add vegetable stock and ears of corn.
5. add all spices and stir.
6. bring to boil and simmer until corn is tender stirring occasionally.
7. take corn out and cut corn off cobs.
8. return corn to pot and add tomatoes.
9. continue to simmer until tomatoes break down and are soft. about 15-20 minutes.
10. turn off heat let cool for 15 minutes and puree in food proccessor.
11. or.
12. you can puree soup in the pot using a hand mixer until smooth. This is what I do.
13. This is a favorite in my family. My teenage boys beg me for this soup when it gets cold!
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