Loaded Vegetable Soup
Ingredients
| 2 tbs butter | ||
| 1/2 cup each, diced celery, carrots, onion, potatoes, parsnips | ||
| 1 cup cabbage, finely chopped | ||
| 1/4 cup parsley leaves, chopped | ||
| 2 tbs vinegar | ||
| 2 tbs tomato paste | ||
| 2 cups water | ||
| 5 cups vegetable or beef broth | ||
| kosher salt and black pepper to taste | ||
| 1 tsp marjoram | ||
| 1 tsp dried rosemary | ||
| 1-2 bay leafs | ||
| 1 cup green peas, small broccoli florets, chopped zucchini, green beans or any combination of these |
This soup is thick with vegetables and a good choice for a soup and sandwich meal.
- Heat the butter in a sauce pan and add the diced vegetables.
- Cook over low heat for about five minutes, stirring occasionally.
- Stir in the cabbage and 2 tbs parsley.
- Add the vinegar, tomato paste, water and broth.
- Bring to a boil, lower heat and season with salt and pepper to taste,
- Add the marjoram, rosemary and bay leaf and simmer for about 20 minutes.
- Add the remaining green vegetables and continue cooking for another 10 minutes.
- Serve sprinkled with the remaining parsley.
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