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Mixed Vegetable Soup

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

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Ingredients

  • Sliced onion
  • Olive oil
  • Garlic
  • Red pepper flakes
  • 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
  • Vegetable stock
  • Parmesan rind
  • Small sprig of rosemary or thyme
  • Salt and pepper
  • 1 cup diced green vegetables (zucchini, green beans, broccoli)
  • Handful of shredded greens

Directions

  1. Step 1

    Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper.

  2. Step 2

    Simmer until vegetables are almost tender, about 15 minutes.

  3. Step 3

    Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens.

  4. Step 4

    Simmer until tender.

Source
Body+Soul, January/February 2010

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