[RECIPE] Ben's Famous Vegetable Soup
Posted: Sun Mar 08, 2015 11:52 am
This is so good that while both my wife and I are hardcore carnivores, we go through a batch of this per week.
INGREDIENTS
=========
2 tbsp extra-virgin olive oil
1 medium white onion, diced.
3-4 stalks celery, sliced into 1/4-1/2 inch pieces.
4-5 medium carrots, peeled and sliced into 1/4-1/2 inch pieces.
1 leek, halved lengthwise, sliced thin.
1 bulb fennel, diced.
4 cloves garlic, minced.
1 large (28 oz) can diced tomatoes, with juice.
2 32-oz boxes of reduced-sodium chicken broth.
1 tsp ground ginger.
1 tsp dried italian herbs.
2 cups potatoes, peeled, 1 inch dice.
16 oz package frozen cut green beans.
10 oz package (or whatever) frozen corn.
16 oz package frozen lima beans
1/2 cup chopped Italian (flat-leaf) parsley
1/2 tsp Tabasco
1/2 tsp soy sauce
1/2 tsp red wine vinegar
Salt/pepper
Of course, substitute/omit/modify to your tastes.
DIRECTIONS
========
- Heat olive oil in large pot or stockpot.
- Saute onion/carrot/celery/leek/fennel in oil for five minutes with a little S/P until sweated out.
- Add garlic, stir for another minute or two.
- Add tomatoes (with juice), broth, ginger, and herbs.
- Bring to boil, cover, simmer for 20 minutes.
- Add potatoes and green beans.
- Bring to boil, cover, simmer for 15 more minutes.
- Add corn, lima beans, parsley, Tabasco, soy sauce, vinegar.
- Season with S&P to taste.
- Bring to boil, cover, simmer for five more minutes.
That's it. Lunches for two people for a week, and the whole thing costs about $10 and you'll drop weight like Paul drops Android tablets.
INGREDIENTS
=========
2 tbsp extra-virgin olive oil
1 medium white onion, diced.
3-4 stalks celery, sliced into 1/4-1/2 inch pieces.
4-5 medium carrots, peeled and sliced into 1/4-1/2 inch pieces.
1 leek, halved lengthwise, sliced thin.
1 bulb fennel, diced.
4 cloves garlic, minced.
1 large (28 oz) can diced tomatoes, with juice.
2 32-oz boxes of reduced-sodium chicken broth.
1 tsp ground ginger.
1 tsp dried italian herbs.
2 cups potatoes, peeled, 1 inch dice.
16 oz package frozen cut green beans.
10 oz package (or whatever) frozen corn.
16 oz package frozen lima beans
1/2 cup chopped Italian (flat-leaf) parsley
1/2 tsp Tabasco
1/2 tsp soy sauce
1/2 tsp red wine vinegar
Salt/pepper
Of course, substitute/omit/modify to your tastes.
DIRECTIONS
========
- Heat olive oil in large pot or stockpot.
- Saute onion/carrot/celery/leek/fennel in oil for five minutes with a little S/P until sweated out.
- Add garlic, stir for another minute or two.
- Add tomatoes (with juice), broth, ginger, and herbs.
- Bring to boil, cover, simmer for 20 minutes.
- Add potatoes and green beans.
- Bring to boil, cover, simmer for 15 more minutes.
- Add corn, lima beans, parsley, Tabasco, soy sauce, vinegar.
- Season with S&P to taste.
- Bring to boil, cover, simmer for five more minutes.
That's it. Lunches for two people for a week, and the whole thing costs about $10 and you'll drop weight like Paul drops Android tablets.
