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