Vegetable Soup

Do you need a recipe for a good, hearty vegetable soup?  Look no further!  This receipe was excellent and incorporated so many different veggie flavors.  My aunt found this recipe in the St. Paul newspaper and we made it together this past weekend. 

Servings:  6

Size:  1 ½ cups

Points Plus: 3pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredient List:

1 ½ Tbsp. olive oil

2 cups carrots, diced

1 cup onion, diced

1 cup leek, chopped (white part only)

2 Tbsp. minced garlic

6 ripe tomatoes (plum variety) seeded & diced

Salt & pepper to taste

6 cups vegetable broth

2 large sprigs fresh thyme

4 Tbsp. chopped parsley

1 cup green beans, chopped

1 cup zucchini, chopped

½ cup torn basil leaves

Directions:

Place oil in a large stock pot over low heat.  Wilt the carrot, onion and leek; stirring for 15 minutes.  Add garlic during the last 5 minutes. Stir in tomatoes and season with salt & pepper; cook for 3 minutes.  Add broth, thyme and 2 Tbsp. parsley; bring to a boil.  Reduce heat to medium; simmer for 20 minutes.  Add green beans, zucchini and basil; simmer for 10 minutes or until vegetables are tender.  Stir in remaining parsley.  Serve with soup crackers or a sprinkle of shredded parmesan cheese.

Tip:

This soup would be very good with fresh vegetables near the end of summer or early fall; however you can make it in the middle of winter as well!  Just substitute in frozen green beans and diced tomatoes (you will want a 14.5 oz. can of diced tomatoes).  You can also opt for dried herbs instead of buying fresh versions of thyme, parsley and basil if you want.

XOXO Megan