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Receta Classic Vegetable Stew (Soup)
by Salad Foodie

Classic Vegetable Stew (Soup)

When the craving for veggie soup overtakes me I get the soup pot out and make this classic vegetable stew. The chopping is therapy for my soul, and the taste makes the effort all worthwhile. For a more substantial soup, I often add extras such as black beans and leftover chicken, pork or beef .

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: homemade bread, crusty bread, cornbread, crackers

Ingredientes

  • 2 tablespoons olive oil (or butter)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large celery stalk, diced
  • 2 carrots peeled, cut crosswise in 1 inch chunks, then cut chunks vertically in large slivers
  • 2 cups coarsely shredded cabbage
  • 2 medium potatoes peeled, cut lengthwise twice then crosswise into 1" pieces
  • 1/4 cup minced fresh parsley
  • 1 14.5 oz can diced tomatoes
  • 4-6 cups vegetable, chicken, beef broth (or water + bullion)
  • 1 bay leaf
  • Salt & pepper to taste (optional)
  • About 1/2 to 1 teaspoon TOTAL of your favorite dried soup herbs (I like ground cumin, Italian leaf blend, red pepper flakes)
  • 1 or 2 tablespoons butter

Direcciones

  1. Heat oil in large saucepan or stew pot over medium heat (I use a 4 1/2 quart size)
  2. Cook onion briefly in oil, then add garlic, carrots, celery and cabbage and stir fry 7-8 minutes.
  3. Add potatoes,* parsley, tomatoes (with juice), broth, bay leaf, salt and pepper and choice of seasonings. Bring to a boil, reduce heat, cover and simmer 30 - 40 minutes until vegetables are done.
  4. Stir in butter. Correct seasonings as needed; correct thickness with additional broth or water as needed. Heat through and serve.
  5. I sometimes hold potatoes back 10-15 minutes before adding to the mix so they don't get mushy.)