Pot Luck Vegetable Soup Recipes

Steps:

• 1. PREP/PREPARE
• 2. Place the olive oil into a large heavy-bottomed pot (Dutch oven), over medium heat.
• 3. Add all the veggies from PHASE ONE, along with a generous pinch of salt.
• 4. Cook the veggies until they begin to soften, about 5 to 7 minutes.
• 5. Add the ingredients from PHASE TWO, and continue to cook until fragrant, about 1 to 2 minutes.
• 6. Add the ingredients from PHASE THREE, and allow the soup to simmer for 25 to 30 minutes.
• 7. Chef's Note: At this time season with salt and pepper, to taste.
• 8. Add the ingredients from PHASE FOUR, and simmer for an additional 5 minutes, or until the spinach is tender.
• 9. Chef's Note: Do a final tasting for proper seasoning.
• 10. PLATE/PRESENT
• 11. Serve in nice bowls, along with some crackers or crusty bread. Enjoy.
• 12. Keep the faith, and keep cooking.
• 13. If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

Steps:

• In a stockpot, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, carrots, celery, onion, green pepper, tomato sauce, soup mix, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour. , Stir in macaroni and beans; heat through. Discard bay leaves.

Steps:

• 1. Place the oil and butter in a heavy saucepan over low heat. Add the onion, celery, and carrot; cook, stirring, until the vegetables are wilted, about 15 minutes. Add the garlic and cloves during the last 3 minutes.
• 2. Puree the tomatoes with their juices in a blender and add to the saucepan. Add the broth and lentils and bring to a boil. Reduce the heat to medium; simmer, uncovered, 20 minutes.
• 3. Add the wine, season to taste with salt and pepper, then simmer gently for 20 minutes more. Stir in the parsley and serve immediately.