Garden
Vegetable Soup (tried and true)
4
tbl olive oil
2
c of chopped leeks white prt only (about 3)
2
tbl minced garlic
Salt
– to taste
2
c carrots, peeled and chopped (I got mine in the pkg to save time)
2
c potatoes peeled and diced
2
c fresh grn beans broken into ¾ pieces
2
qurts of veg broth (4 cans-14oz)
4
c peeled, seeded, and chopped tomatoes (4 medium)
2
ears of corn (kernels removed)
Pepper-to
taste (I used about a tsp)
1
tsp parsley
3
tbl minced onions (or use fresh onions)
- heat the olive oil in lg heavy pot over medium-low
heat. Once hot add leeks, garlic and salt and sweat until they begin to
soften. (about 5-7 min)
- Add the carrots, potatoes, and green beans and continue
to cook for 4-5 minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to
a simmer.
- Once simmering, add the tomatoes, corn, and pepper.
Reduce the heat to low, cover, and cook until the vegetables are tender
(for us it was about 35 mintues)
- Then remove from the heat add parsley and serve (you
can add salt and pepper if you need).
My
kids loved it!
Greek
Vegetable Stew
2
tbl olive oil
2
onions chopped
1
lb grn string beans (broken in ½)
1
pkg of spinach (frozen or fresh)
4
c water
6
zuchini
4
yellow squash
2
c celery leaves (I like celery-so I used it all)
4
tomatoes, quartered
1
tsp salt
8
lemon, slices
1
tbl dried oregano
3
tbl fresh basil
2
cloves chopped garlic
2
tbl lemon juice
- Lightly brown onions in a hot, dry skillet in 2 tbl oil
- Add oregano and garlic, cook 1 min.
- Add 4 c of water and tomatoes. Cook 10 minutes.
- Add remaining ingredients. Cook covered for 40-45
minutes, stirring occasionally.
- Serve with a lemon slice.
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