Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 1 medium onion, chopped small; 3 large garlic cloves, chopped small; 2 cups canned crushed tomatoes, with juice; 4 cups vegetable broth; 1 large yukon gold potato, peeled and cubed 3/8 inch; 2 medium carrots, scrubbed and sliced 1/8-inch thick; 1/2 cup cauliflower floret; 2 large celery ribs, chopped; 6 cups water; 4 tablespoons vegetable stock base or 4 tablespoons chicken soup base; 1 small sweet red pepper, seeded and diced; 1 cup frozen baby peas; 2 tablespoons dried dill weed; 3/4 teaspoon seasoning salt; 1/2 teaspoon black pepper, freshly ground

17 ingredients

9 steps

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium onion, chopped small
3 large garlic cloves, chopped small
2 cups canned crushed tomatoes, with juice
4 cups vegetable broth
1 large yukon gold potato, peeled and cubed 3/8 inch
2 medium carrots, scrubbed and sliced 1/8-inch thick
1/2 cup cauliflower floret
2 large celery ribs, chopped
6 cups water
4 tablespoons vegetable stock base or 4 tablespoons chicken soup base
1 small sweet red pepper, seeded and diced
1 cup frozen baby peas
2 tablespoons dried dill weed
3/4 teaspoon seasoning salt
1/2 teaspoon black pepper, freshly ground

Directions

1

In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
2

Add onions and saute until translucent, about 5 minutes.
3

Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
4

Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
5

Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
6

Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
7

Adjust seasonings to taste.
8

Serve soup hot.
9

Refrigerate any unused portions.