Luscious Vegetable Soup for Supper

 We have been having an exceptionally COLD winter....not the usual fare for East Tennessee.   More snow...more under freezing weather for weeks at a time.  Sure am ready for the spring buds to start appearing.   Vegetable soup really hits the spot when it is cold outside....and they are relatively quick to prepare.   I hope you enjoy this as much as I do!

 

Vegetable Soup with a great Grilled Cheese

Topped with Bread & Butter Slices!

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Vegetable Soup
 

8 cup chicken stock
1/3 cup olive oil
1/4 cup parsley; chopped
4  garlic cloves
1/4 pound bacon; chopped
3 cup cabbage; shredded
1  medium onion, finely chopped
2  carrots, finely chopped
1  celery stalk, finely chopped
1  potato, peeled, chopped
2  zucchini, finely chopped
1 pt tomato; chopped
1/4 pound mushrooms, finely chopped
1/4 pound string beans finely chopped
  salt & pepper; to taste
1/2 cup grated Parmesan cheese

Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, add chopped bacon. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Cover and reduce heat. Simmer 40 to 50 minutes.

Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top, if desired.


VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese.

Notes:  WHStoneman

Yield: 8 servings


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