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Mixed Vegetable Soup

5

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.

Source: Body+Soul, January/February 2010

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. 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. Simmer until vegetables are almost tender, about 15 minutes.

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

  4. Simmer until tender.

Cook's Notes

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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