 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
A comforting, fireside veggie stew to get you through the cold winter months. Inspired by mmm...donut's recipe House Potato Leek Sausage Arugula Soup: /House-Soup-Potato-Leek-Sausage-and-Arugula-252526 - This will warm you through and through! Ingredients:
1 tablespoon olive oil |
2 large leeks, cleaned and sliced |
4 cups reduced-sodium chicken broth or 4 cups reduced-sodium vegetable broth |
2 medium russet potatoes, peeled and cubed |
2 medium carrots, peeled and sliced |
1 medium zucchini, sliced |
3 stalks celery, chopped |
1 tablespoon fresh rosemary, lightly chopped |
5 ounces arugula |
1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can condensed cream of potato soup |
fresh ground black pepper, to taste |
Directions:
1. Saute leeks over medium heat about 5 minutes or until translucent.
2. Add broth and condensed soup; bring to a boil.
3. Add potatoes, carrots, zucchini, celery and rosemary; gently boil (soft rolling boil) about 10 minutes or until vegetables are soft (the potatoes will take longer than the other veggies; test a potato to make sure).
4. Add arugula. Stir over medium heat until the arugula cooks down (about 1-2 minutes).
5. Remove from heat. Serve topped with fresh ground black pepper.
6. If you desire a vegetarian soup, use the vegetable broth and potato soup options.
|
|