Mattoni's Cooking Blog

A veg*n cooking blog with photos, recipes, hints, secrets, and street cred. Get with it, sucka.

January 30, 2006

Color Wheel Vegetable Soup

Ingredients:
1 carton of vegetable stock
2 tablespoons parsley
Salt
Olive oil
3 cloves of garlic
1/2 cup canned corn
A handful of baby spinach

1/2 cup chopped:
Carrots
Zucchini
Red onion
Celery
Green beans
Tomatoes















Using a big soup pan heat up onions and minced garlic in about 2-3 table spoons of olive oil.















Once onions start to get translucent add the entire carton of vegetable stock. Add carrots, zucchini, green beans, and celery and bring to a light boil.















Add parsley flakes, cover pot and cook for about 6-10 min or until vegetables are almost fork tender.















Once you get to that point add corn, spinach, tomatoes and cook for another 4 min.















You may need to add some salt to taste depending on the brand of stock you buy.















Makes about 5-6 servings -- just enough lunch for a week. This soup re-heats nicely and can also be frozen and re-heated.


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