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Put this easy-to-make vegetable soup in your emergency dinner record – Orange County Register

This soup recipe is on my “emergency dinner record.” The components is open to vegetable substitutions and goes collectively shortly. I began making it 10 years in the past once I interviewed cookbook writer Mark Bittman about his guide, “Eat Vegan Earlier than 6:00.”

Thumbing by the recipes, I doubted it at first look. 1 / 4-cup tomato paste appeared like a nasty thought. However guess what? I made it and liked it. The soup is as scrumptious as it’s easy to arrange.

Best Vegetable Soup

Yield: 4 servings


3 tablespoons olive oil

1 giant yellow onion, chopped

1 tablespoon minced garlic

1/4 cup tomato paste

1 teaspoon salt, plus extra to style

Black pepper to style

6 cups vegetable broth or water

3 cups chopped agency greens, reminiscent of carrots, winter squash, cauliflower, broccoli or root greens

3 cups chopped gentle greens reminiscent of zucchini, bell peppers, inexperienced beans or any greens

3 cups cooked or canned beans or recent or frozen corn kernels or peas

Garnish 1/2 cup chopped recent basil


1. Put oil in giant pot or Dutch oven on medium-high warmth. Add onion and garlic. Prepare dinner, stirring often, till they start to melt, 3 to five minutes. Stir in tomato paste and cook dinner till it dries out a bit, a minute or two. Sprinkle with salt and pepper.

2. Add broth or water and scrape up any bits on the underside of the pan. Add agency greens and produce to boil. Regulate warmth so the combination gently bubbles. Prepare dinner, stirring from time to time, till greens are gentle, 10 to twenty minutes, relying on the varieties you’re utilizing.

3. Add zucchini or different gentle greens, together with beans or corn or peas. Return to boil, then decrease the warmth so the combination bubbles gently. Prepare dinner, stirring from time to time, till the whole lot is kind of gentle, one other 10 to fifteen minutes. Stir in basil; style and modify seasoning as wanted.

Supply: “Eat Vegan Earlier than 6:00” by Mark Bittman (Clarkson Potter, $26)

Award-winning meals author Cathy Thomas has written three cookbooks, together with “50 Greatest Vegetation on the Planet.” Observe her at @CathyThomas Cooks.com.

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