Vegetable Soup

Level:
Easy
Ingredients
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, peeled and chopped
  • 1 Idaho potato, peeled and diced
  • 1 cup chopped zucchini
  • 1 cup chopped canned tomatoes
  • 6 cups roasted vegetable stock (see above recipe)
  • 1/2 cup tiny pasta (alphabet, etc.)
  • 1 cup frozen peas
Directions

Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot.


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    My wife loves it and i'm making it again!!!
     

     
    salt, pepper, a touch of ol bay for a kick and some parmesan cheese found the vegetable stock at shopper's by Wolf Gang-Puck if that helps....
    I can't find the stock recipe referenced in this recipe.
    I've made this twice and loved it. I agree with other reviews that it needs more flavor and liquid. (The longer it sits, the less liquid you end up with.) I added 2-3 cloves chopped garlic to the saute, substituted w/chicken broth and added 2-3 tablespoons of sherry.
    This soup turned out great! I added a few things to the original recipe;
     
    1 more cup vegetable broth
     
    1.5 tsp. oregano
     
    1.5 tsp. basil
     
    1 tsp. parsley
     
    salt and pepper
     
    1/2 c. cut green beans
     
    1/2 c. rinsed black beans from a can
     

     
    I haven't tasted the recipe as it is originally written but I'd highly recommend adding some spice. At least pepper and salt.
    Needed more depth of flavor from herbs/spices. But its a soup, right? Who wouldn't enhance/tweak a soup with what they have on hand and with what they like in a soup? I had some fresh basil and oregano as well as salt and pepper of course. I also added a couple of teaspoons vinegar for a little punch. Lemon juice would also work. Some parmesan cheese sprinkled on top of my bowl finished off the soup nicely. In any case, the soup was cooked to perfection based on the directions provided.
     

     
    And the other suggestions provided by the reviewers are great. Thanks to all for offering positive suggestions. Its why I love this site.
    I love this website and make lots of recipes posted on here, especially from the barefoot contessa. So I used her method to prepare chicken for the soup: roast bone in and skin on chicken breasts at 350 degrees for 35 to 45 minutes with GOOD olive oil and salt and pepper. Let it cool. Remove the meat, and drop in the soup towards the end (shredded). I also borrowed a trick from Tyler Florence and added a stick of thyme and a bay leave to the carrots, celery and onion during the first step, which adds great depth of flavor. I have made this soup with both vegetable and chicken broth, and the vegetable tastes much better. Oh, and if you have riccota cheese, drop in little dabs of it after you spoon the soup in the bowl, and let it melt. VERY GOOD SOUP!!
    I was looking for a vegetable soup recipe that I could make with my high school home economics class. I found this one, and it was really good. I substituted Chicken Broth for the Vegetable Broth and we used tiny bow tie pasta and flavored with some parsley, basil, salt and pepper. EXCELLENT!!!!!
    I LOVE vegetable soup, and I was excited to try this out. After reading the other reviews and not being able to find a recipe for vegetable stock to see if there were supposed to be more spices and flavors added, I added some oregano, terragon and garlic powder. I also use Italian style canned tomatoes to add extra flavor. I also substituted frozen French-cut green beans for the peas. I really liked the soup in the end and intend to make it again. It reminded me a lot of Panera Bread's Garden Vegetable soup.
    This is a tasty and super simple recipe. The leftovers are even better.
    Very tasty. Ended up being a little thick but I like it like that. Otherwise I'd add little more stock to keep it more like a soup rather than a stew. Tasty regardless tho.
    Best vegetable soup I have had. I have made it several times. Sometimes I add extra vegetables, liked canned and drained kidney beans, etc..
    Really easy and great tasting
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