3 stalks of celery, cut into 1/2" angled slices, including leafy top.
1 stalk of leek, cleaned well. Cut into 1/4 inch slices.
1 red onion, cut into quarters then 1/2 inch slices.
1 head of bok choy, cleaned well, halved lengthwise and cut into 1/2" slices (from 2 inches above root to just above where it turns leafy).
5 carrots, peeled, scored well with a fork down lengthwise all around, then cut into 1/2" slices (they should look like flowers).
2 turnips, peeled and cubed.
1 1/2 quarts of vegetable or beef broth
1 8 -16 oz. can of petite cut tomatoes, with juice.
1 yellow squash, quartered lengthwise and cut into 1" slices
1 green zucchini, quartered lengthwise and cut into 1" slices
1 small can of sliced water chestnuts, drained.
1 can asian baby corn cut into 1" bits, drained.
1/2 to 1 quart of water (if needed)
1/2 bag of baby spinach
Salt, pepper, garlic powder, 1 tbsp beef base or 2-3 cubes of boullion (if needed for heartier taste), parsley
1 box of small soup pasta (i.e. ancni pepe, tubietti, starletta, orzo) cooked, drained and cooled. OPTIONAL
This hearty WINTERVEGETABLESOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned only when you absolutely have to. Serve hot with fresh baked garlic bread or buscuits.
The amazing thing about this rich, flavor-packed tomato soup? It’s made without using a pot. Rather than sautéing aromatics and vegetables in batches over the stove, all the components of your homemade tomato soup are roasted together on a sheet pan.
From south of the border comes this spicy and hearty soup ladled over crisp tortilla strips and grated cheddar. The soup is chunky with chicken and avocado, but it's the tortillas that give it a slight thickness and a special flavor.