Replicate the popular canned soup version with the scary shelf life, and swap it for a freshly-made option where you are in control of what goes on inside. Vegetable soup: a classic for the whole family.
RecipeSavants.comReplicate the popular canned soup version with the scary shelf life, and swap it for a freshly-made option where you are in control of what goes on inside. Vegetable soup: a classic for the whole family.Smart Recipes, Vegetarian Recipes, Vegetables Recipes, RecipesVegetablesVegetarianVegetable SoupPT50MServes 6
Ingredients:
4 Tablespoons Olive Oil1 Small Onion3 Cloves Garlic3 Medium Carrots1 Can Vegetable Broth2 Stalks Celery1 Can Diced Tomatoes1.5 Tablespoons Honey1 Medium Red Potato3 Teaspoons Turmeric0.5 Cup Sweet Corn5 Ounces Crimini Mushrooms0 To Taste Salt & Freshly Ground Black PepperHeat oil over medium high in a large Dutch oven. Sauté onion and garlic for a couple of minutes. Add in carrots and celery and cook for about 7 minutes or until vegetables are softened. Season to your liking.Add chopped tomatoes and pour in broth. Bring to a boil. Add in potatoes and then reduce heat to simmer covered on low. Stir in honey and turmeric and let cook covered until potatoes are tender or for about 10 minutes.Cook 5 minutes more after adding corn and mushrooms. Season