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Enjoy this vegetable soup during National Soup Month. It is a good vegetarian/vegan option for those facing down the cold Midwestern winters!


Ingredients:

  • 1 lb. red potatoes, cubed in 1 inch pieces
  • 4 large carrots, sliced thin
  • 3 celery stalks with leaves, sliced thin
  • 2 medium zucchini, 1 inch pieces
  • 1 medium onion, chopped
  • 1 tablespoon dried parsley
  • 2 bay leaves
  • 1/4 teaspoon salt and pepper to taste
  • 6 cups vegetable stock

Materials:

  • Measuring cups
  • Measuring spoons
  • Large Soup pot/Dutch oven
  • Cutting board
  • Sharp knife

Directions:

Combine all of the ingredients in the soup pot/Dutch oven except the parsley.  Bring to boil.  Cover and reduce heat.  Simmer about 30-40 minutes or until vegetables are tender.  Add parsley during the last 10 minutes.  Remove bay leaves before serving. 

While you eat your meal, why not enjoy a good book?  

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