Traditional Vegetable Soup
3924 days ago
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Ingredients
- olive oil
- 3 large carrots, halved lengthwise and sliced
- 3 celery ribs, sliced
- 1 cup onion, chopped
- 1 large zucchini, quartered and sliced
- 1 large yellow squash, quartered and sliced
- 10 ounces fresh mushrooms, sliced
- 1 red bell pepper, diced
- 1 head broccoli, cut into florets
- 4 cups stock of your choice (vegetable, chicken, or mushroom)
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- fine sea salt (to taste)
- fresh ground pepper (to taste)
- additional chicken or vegetable stock, if necessary
- additional herbs for garnish
Directions
- Pour enough olive oil in soup pot to just cover its bottom. Heat to medium.
- Add carrots, celery, and onion and cook 5 to 10 minutes until softened.
- Add zucchini, yellow squash, mushrooms, red bell pepper, broccoli, and stock. Cook another 20 minutes.
- Add basil and oregano. Season with salt and pepper to taste. Cook another 5 minutes. Serve with additional fresh herbs to garnish. Serves 6 to 8.
