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.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.
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.
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.