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Hearty Vegetable

November 21, 2012
by Erin B
Today’s soup really brings home (again) why soup club should be a CLUB.  As in more than just my family.  It makes 20+ servings.  My 7 quart pot is full to within 1/2 inch of the top.  It is FULL.  I have really been enjoying raiding the freezer for quicky homemade soup when I have too much homework to cook.  I have also enjoyed have a regularly planned dinner.  And tonight when it is snowing a little and feels like -18 C or 0F soup is so yummy and warm and comforting.  I am really liking soup club.
I am just starting to run out of containers.  This will be three meals for my whole family with lunch the next day included.  It is a LOT of soup. I should have planned ahead and halved this one….  On the other hand, it is rich and, well, hearty.  It will come in handy later.
  • 4 stalk celery, chopped
  • 1 onion, red, diced
  • 4 carrots, diced
  • 2 tablespoons butter
  • ½ teaspoon basil
  • 2 bay leaf
  • 4 potatoes, diced
  • 6 cups chicken broth
  • 1 pinch thyme
  • 2 pounds tomato
  • 1 tablespoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • 1 teaspoon minced garlic
1.Saute onion, carrots, and celery in butter until onion is translucent
2.Blanche and peel tomatoes, puree in blender or mash with potato masher for chunkier soup
3.Add everything to the pot and simmer until the potatoes are done, about thirty minutes
4.Serve with bread

NUTRITION FACTS

Servings: 20

Amount Per Serving

Calories: 90

  • Total Fat: 1.25g
  • Cholesterol: 3mg
  • Sodium: 540mg
  • Total Carbs: 17.37g
  •     Dietary Fiber: 2.90g
  •     Sugars: 3.08g
  • Protein: 3.19g
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