Really Good Vegetable Soup

34 faves
More from this source
Big Girls Small Kitchen
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

4 cups Really Good Vegetable Stock (recipe follows)

1 1/4 teaspoons salt

1 tablespoon white wine

1/2 small acorn squash, peeled and cut into bite-sized pieces

2 small Yukon Gold potatoes, peeled and cut into 1/2 inch squares

1 large carrot, peeled and cut into sticks about 1 inch long and 1/4 inch wide

1 plum tomato, peeled and chopped (optional)

2 tablespoons white rice

3 tablespoons frozen peas

2 tablespoons frozen corn

1 tablespoon chopped fresh oregano

2 teaspoons chopped parsley

1 teaspoon fresh lemon juice

2 tablespoons safflower or vegetable oil

2 leeks, cleaned, halved lengthwise, and sliced

3 large onions, trimmed, peeled, and quartered

1 head garlic, trimmed and cloves separated (but not peeled)

2 Yukon Gold potatoes, scrubbed and cut into chunks

2 large carrots, peeled and cut into chunks

4 stalks celery, trimmed and cut into 2-inch lengths

1 sprig fresh oregano

4 sprigs fresh parsley

2 bay leaves

10 peppercorns

You might also like

Chunky Winter Vegetable Soup
Running With Tweezers
Weight Watcher’s Garden Vegetable Soup
In Good Taste
Garden Vegetable Soup
Campbell's Kitchen
Comfort-Me Vegetable Rice Soup
Campbell's Kitchen
Quick Vegetable Rice Soup
Campbell's Kitchen
Chicken Noodle & Vegetable Soup
Campbell's Kitchen
Easy Tomato-Vegetable Soup
Campbell's Kitchen
Chicken Vegetable Soup
Campbell's Kitchen
Hearty Chicken Vegetable Soup
Campbell's Kitchen
Fall Vegetable Soup With Black-Eyed Peas And Gr...
Campbell's Kitchen