Snow Day Vegetable Soup |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | ||||||||||||
| INGREDIENTS: | ||
| 1/2 cup (1 stick) unsalted butter | 3 celery stalks, chopped | 1 large white onion, chopped |
| 2 green onions, chopped | 1/2 garlic clove, minced | 3 large carrots, diced |
| 3 large white potatoes, diced | 1-1/2 teaspoons parsley, fresh or dried | 1-1/2 teaspoons thyme, fresh or dried |
| 1-1/2 teaspoons basil, fresh or dried | 1 or 2 bay leaves | garlic salt |
| 3-1/2 quarts chicken broth or water | 15 ounces tomato paste | 1 cup green peas, fresh or frozen |
| 1 cup corn, fresh or frozen | 1 cup green beans, fresh or frozen | grated Parmesan |
| 1 | Melt the butter in a large Dutch oven. Add the celery, onion, green onions, garlic, potatoes, and carrots; saute until slightly tender. Add the parsley, thyme, basil, and bay leaves; mix well. Season with garlic salt to taste. |
| 2 | Add the chicken broth and tomato paste. Bring to a boil. Add the peas, corn, and green beans. Reduce the heat and simmer, covered, for 45 minutes to 1 hour. Discard the bay leaves. Garnish with Parmesan. |