Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 tablespoons olive oil; 1 cup onion, chopped; 1 cup celery, chopped; 1 cup carrots, peeled and chopped; 1 Idaho potato, peeled and diced; 1 cup chopped zucchini; 1 cup chopped canned tomatoes; 6 cups roasted vegetable stock (see above recipe); 1/2 cup tiny pasta (alphabet, etc.); 1 cup frozen peas

10 ingredients

8 steps

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
1 Idaho potato, peeled and diced
1 cup chopped zucchini
1 cup chopped canned tomatoes
6 cups roasted vegetable stock (see above recipe)
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas

Directions

1

Heat oil in large heavy pot.
2

Add onion and celery and cook until tender.
3

Stir in carrots and potatoes and toss to coat.
4

Stir in zucchini.
5

Add chopped tomatoes and stock and bring to a boil.
6

Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes.
7

Stir in pasta and peas and simmer for 5 minutes.
8

Serve hot.