Vegetable Soup

Published by Elizabeth Bernstein on

 

Vegetable Soup

Vegetable Soup

This recipe is from Linda's Kitchen by Linda McCartney. This is my favorite recipe to use after making Broth from my Turkey Bones after Thanksgiving and Christmas. I have been making this for years. This is also good to use with vegetable stock.
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Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tbsp olive oil extra virgin
  • 1 large onion chopped
  • 3 leeks thinly sliced
  • 3 cloves garlic minced
  • 1 bunch celery sliced
  • 4 large carrots sliced
  • 1/2 head white cabbage shredded
  • 1 lb sweet potatoes cut into chunks
  • 1 tsp thyme
  • 1 tsp rosemary
  • 2+ Quarts soup stock or bone broth
  • 4 large Tomatoes peeled and chopped

Method
 

  1. Heat the oil in a large heavy saucepan
    and lightly brown the onion, then add the leeks, garlic, and celery for additional 5 minutes.
  2. Add the carrots, cabbage, and potatoes and stir well.
  3. stir in the herbs
  4. cover with the soup stock and let simmer until the vegetables are tender stirring and testing occasionally.
  5. Add the tomatoes, stir them in, and season to taste
Categories: Recipes

Elizabeth Bernstein

Betse is a Holistic Health Practitioner. She has been a Thai Massage Instructor/Practitioner since 1993. She is also a Certified Mindful Change Coach. Her focus is on the health of herself and others. She uses many Healing tools in her practice in Oceanside, California.

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