I love soup especially during the fall/winter season. Kids can enjoy all year round–it’s a good way to get veggies in their diet. Here’s the recipe I’ve been using for years. Hope you enjoy.
Makes 1 gallon
Everyone has favorite vegetables, and vegetable soup has many variations. It’s a good idea to start with onions, garlic, carrots, celery and a parsnip, and then to add in your favorite seasonal vegetables. Here is a sample of a basic soup. Add your choices, always remembering to pour in more liquid (water or stock). I always use water and always amazed how flavorful it turns out. Also, feel free to adjust the seasonings.
2 large onions, chopped
4 carrots, chopped
6 celery stalks or one small bunch, chopped
1 parsnip whole (discard this when the soup is finished)
4 tomatoes, chopped
1/2C green pepper, chopped
6 cloves of garlic, chopped (natures natural antibiotic:)
2 tbs. soy sauce
1 bay leaf
1/4 tsp. ground white pepper
1 tsp. dried basil
1C chopped zucchini
1C chopped sweet potato
1C chopped russet or Idaho potato
In a 6 quart pot, add all of the ingredients. Add water, filling the pot to at least 2 inches above the top of the vegetables. Bring to a boil, then turn flame down to simmer. Cook for 1 1/2 hours until all vegetables are tender. Remove parsnip. Taste, and adjust seasoning.
If you desire a thicker soup, puree some vegetables in the blender and pour it back into the pot.
Jay