POT LUCK VEGETABLE SOUP
Have you ever gone into the pantry and constructed something out of whatever you had on hand? Of course you have... we've all done that at one time or another. This recipe came from what I had on hand... all fresh ingredients. According to one of my guests, it has a very robust flavor, and another guest said that you don't...
Provided by Andy Anderson !
Categories Vegetable Soup
Time 45m
Number Of Ingredients 24
Steps:
- 1. PREP/PREPARE
- 2. Place the olive oil into a large heavy-bottomed pot (Dutch oven), over medium heat.
- 3. Add all the veggies from PHASE ONE, along with a generous pinch of salt.
- 4. Cook the veggies until they begin to soften, about 5 to 7 minutes.
- 5. Add the ingredients from PHASE TWO, and continue to cook until fragrant, about 1 to 2 minutes.
- 6. Add the ingredients from PHASE THREE, and allow the soup to simmer for 25 to 30 minutes.
- 7. Chef's Note: At this time season with salt and pepper, to taste.
- 8. Add the ingredients from PHASE FOUR, and simmer for an additional 5 minutes, or until the spinach is tender.
- 9. Chef's Note: Do a final tasting for proper seasoning.
- 10. PLATE/PRESENT
- 11. Serve in nice bowls, along with some crackers or crusty bread. Enjoy.
- 12. Keep the faith, and keep cooking.
- 13. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894
POT LUCK SOUP
Steps:
- 1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
- 2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
- 3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.
POTLUCK PASTA SOUP
In an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. -Marilyn Foss, Beaverton, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h40m
Yield 20 servings (5 quarts).
Number Of Ingredients 16
Steps:
- In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. , Stir in macaroni and beans; heat through. Discard bay leaves.
Nutrition Facts : Calories 136 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 376mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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