Harvest Vegetable Soup
This is one of our favorite ‘whatever you feel like tossing in there’ soups. We start with a base of canned tomatoes, add chicken broth and we have our stock. Then on to opening the refrigerator and figuring out what comes next. Then the fun really starts!
Ingredients
- 1 large onion diced
- ¼ cup olive oil
- 2 cloves crushed garlic or 6 cloves roasted garlic or to taste
- One 28-ounce can crushed fire roasted tomatoes
- 4 cups chicken broth
- 4 stalks of celery cut on the bias
- 4 carrots peeled and sliced
- 2 large parsnips peeled and diced
- About 4 cups of tiny potatoes quartered
- 1-2 cups diced red yellow, or orange peppers or a combination
- Your choice of assortment of fresh or dried herbs: consider basil oregano, marjoram, thyme or combination of all. No need to be stingy on the dried herbs – we added around 2- 4 tablespoons and I’m not kidding. You could also stir in a small jar of pesto.
- Salt and pepper to taste
- ½ cup Parmesan cheese grated.
Instructions
- Heat oil over medium heat in large stockpot. Add onions and sauté until softened. Add garlic and sauté for an additional minute.
- Add fire-roasted tomatoes and fill the can twice with water. Add to soup pot.
- Add chicken broth.
- Add celery, carrots, peppers, parsnips and potatoes. Cover and simmer until vegetables are softened.
- Add your choice of herbs.
- Heat through and serve with grated Parmesan or other cheese of your choice on top.
- COOKS NOTES:
- This soup is REALLY GOOD if you lay a slice of grilled garlic bread in the bottom of the bowl, then pour the hot soup over the top. I’m not kidding, you might swoon or collapse or something.