tomato vegetable soup

Submitted by portlandpiper on Mon, 2008-09-01 18:48.
A light and refreshing soup to enjoy some of the middle to late summer vegetables. Freeze in small to medium size batches to enjoy your summer vegetables all winter long.
Servings:
6 to 8 main course / 10 to 12 side dish
Preparation Time:
1.5 hours
Tools
  • soup pot w/ lid
  • cutting board & knife
  • bowl & strainer
  • long wooden spoon

Ingredients

  • 2 carrots, sliced/chopped
  • 2 ribs celery, sliced/chopped
  • 1 lg. onion, chopped
  • 1 t. olive oil
  • 1 t. kosher salt

  • 2 lbs. mixed vegetables; sliced/chopped
  • 1 t. olive oil
  • 1 t. kosher salt
  • 2 lbs. tomatoes; peeled, seeded, sliced/chopped
  • 1/2 t. fresh ground black pepper

  • 2 cloves garlic, sliced/minced
  • 1 t. fresh herbs, chopped/minced
  • 1 t. olive oil
  • 1 t. kosher salt
  • 1/2 t. fresh ground black pepper
  • 1/2 t. red chile pepper flakes

  • 1 qt. vegetable broth or water
  • juice from seeded tomatoes

  • 1 t. fresh herbs, chopped/minced
  • juice from 1/2 lemon
  • kosher salt & pepper to taste
Cooking Instructions
  1. First decide how large/small you want your vegetables sliced/chopped, then wash and prepare all of the vegetables. Sort the vegetables from longest to shortest cooking times.
  2. Place the soup pot on medium high heat and add the carrots, celery, onions, olive oil, and salt. Stir to coat vegetables with olive oil. Cook, stirring occasionally, until some of the onions and carrots start to take on a little bit of colour.
  3. Stir in the other vegetables one at a time. Starting with the ones that need the longest cooking time. Wait a couple of minutes before adding the next vegetable. Add extra oil & salt if needed. Stir in the tomatoes and pepper last.
  4. Stir in the garlic, herbs, and pepper. Cook until you can start to smell the garlic.
  5. Stir in the broth and tomato juice. Turn heat to high. Cover until soup starts to boil. Reduce heat to low and simmer partially covered for 20 to 30 minutes. Stir occasionally.
  6. Stir in more herbs, lemon juice, and salt & pepper to taste.
Notes


This is a great side dish with a hearty sandwich & salad. To turn it into a vegan main course add cooked beans and corn and serve over cooked pasta or rice. To turn it into a vegetarian main course add cooked, cheese filled tortellini or cheese and spinach filled ravioli. For a non-vegetarian main course add cooked smoked Spanish chorizo, Italian sausage, shredded chicken, or shell fish.


My first batch of vegetable soup this summer included green and purple bell peppers, yellow hungarian chile, green and yellow string beans, red potatoes, peas, and corn.