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Fresh vegetable soup

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Ingredients/Components

butter - 2 Tbsp
vegetable oil - 1 2
chopped onion - 1 c
salt and pepper to taste - 1 item
parsley, chopped - 2 Tbsp
large garlic cloves, chopped - 2 item
bay leaves - 2 item
thyme - 1/4 tsp
beef bouillon cubes - 2 item
corn - 2 c
tomatoes, peeled and chopped - 3 c
celery stalks, diced - 2 item
carrots, peeled and diced - 2 item
basil, chopped - 1 Tbsp
slices uncooked bacon, chopped - 5 item
zucchini, cut in 1/2-inch cubes - 2 c
potatoes, cubed and parboiled for 15 to 20 minutes - 2 c

How to make fresh vegetable soup:

In a large stockpot, saute the bacon, onion and garlic in butter and oil until the onion becomes soft (8 to 10 minutes). Add the carrots, celery and potatoes and saute for 5 to 8 minutes. Add the tomatoes. Dissolve the 2 bouillon cubes in 2 cups water and pour into the soup. Then add corn, zucchini, bay leaves, thyme, basil and parsley. Season with salt and pepper.

Simmer for 30 minutes or until the potatoes are cooked. Add more water, if necessary. Serve. Serves 8. Preparation time is 60 minutes.

Recipe categories: Corn, Soups & stews, Black beans.

Rating:

Average rating: 3, total votes: 4

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