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Vegetable Soup (Plus)

Updated: Jan 15

Vegetable soup with some additions


This soup is based on a recipe found on this link. Full credit to the author of this site. I have reprinted the recipe below in case the site vanishes.


I have added four handfuls of red lentils and a good soup spoon of Bovril in a half pint of water and a bag of Spinach.


WHAT YOU NEED TO MAKE THIS VEGETABLE SOUP:

  • Nonstick cooking spray

  • white onion (chopped)

  • stalks of celery ( cut in half, sliced )

  • carrots ( sliced into rounds)

  • minced garlic

  • purple cabbage (chopped)

  • Italian seasoning

  • salt

  • black pepper

  • bay leaves

  • chicken broth

  • cans (14,5 ounce) fire roasted diced tomatoes (reserve juice)

  • tomato paste

  • corn (frozen)

  • peas (frozen)


Step 1. Prep a large pot with non stick cooking spray.

Step 2. Add the onion, celery, carrots, and garlic to the pot. Step 3. Cook until the chopped onion becomes translucent. (About 4-5 minutes.)

Step 4. Watch carefully to avoid the vegetables burning.

Step 5. Add a few drops of broth if they begin to burn.

Step 6. Add in the cabbage, spinach, lentils. Stir to mix.

Step 7. Add in the Italian seasoning, bay leaves, and salt and pepper. (to taste)

Step 9. Cook for 5 minutes.

Step 10. Stir in the chicken broth.

Step 11. Add the canned tomatoes and tomato paste.

Step 12. Bring to a simmer.

Step 13. Cook on a simmer for 10 minutes. (The cabbage should be tender.)

Step 14. Add the corn and peas.



Picture 1: Basic ingredients in

Picture 2: 1 bag of spinach

Picture 3: Delicious !


15.01.2024 Cold night, soup night :)



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Chris Caton-Greasley LLCM(TD) MA (Mus)(Open)

Ethnographic Musicologist, Teacher, Researcher

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