Saving Money on my Vegetable Soup Recipe
Prep time:
Cook time:
Total time:
- 3 T olive oil
- 4 carrots, sliced
- 4 celery stalks, chopped
- 4 oz whole button mushrooms, sliced
- 1 can (15oz) petite diced tomatoes, undrained
- 1 can (15oz) whole kernel corn, drained
- 6 oz frozen peas
- 1 large russet potato, scrubbed and diced
- 2 tsp. minced garlic
- 3 T tomato paste (I like the kind with garlic, basil, etc. added)
- 2 T dried basil
- 1 tsp onion powder
- 1 T kosher salt
- ½ tsp ground black pepper
- 8 cups water
- Heat 3 tablespoons of olive oil in a large stock pot over medium heat.
- Starting with the carrots, start preparing your vegetables.
- Keep adding them to the stock pot as you cut, stirring occasionally.
- Once all veggies are added (everything up to and including the garlic), continue to saute until everything is slightly softened.
- Add tomato paste, seasonings and water; stir thoroughly.
- Simmer over medium-low heat for at least 2.5 hours.
Recipe by Views From the Ville at http://viewsfromtheville.com/2014/10/13/saving-money-vegetable-soup-recipe/
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