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Saturday, February 13, 2010

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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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017