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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A nice vegetable soup to warm you up! Ingredients can be substituted easily. I've also added pasta and beef to bulk up the soup even more! I always use the fat free broths, but again... use the kind you like the most! I make a big pot of this soup every Sunday, and bring it with me to work for lunch. Low cost, and delicious! Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
3 stalks celery, diced |
3 -4 carrots, peeled and diced |
1 vidalia onion, diced |
1/2 cup cooking sherry |
1 large potato, peeled and diced |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (15 ounce) can peas, drained |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can beef broth |
1 (15 ounce) can chicken broth |
2 -3 tablespoons tomato paste |
nutmeg |
red pepper flakes |
salt and pepper |
Directions:
1. Heat up olive oil and garlic over low heat and add the onion, carrot and celery.
2. Increase to medium heat and let simmer for about 5 minutes.
3. Add the splash of cooking sherry, and let simmer for another 5 minutes. Add potato, kidney beans, peas, diced tomatoes, broths, tomato paste and seasonings. Stir well.
4. Bring the soup to a boil.
5. Lower heat, and let the soup simmer for 20-30 minutes, or until potatos are tender.
6. Serve, or save in containers to eat later!
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