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Mixed Vegetable Soup

Mixed Vegetable Soup

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.

Body+Soul, January/February 2010 http://www.marthastewart.com/131075/mixed-vegetable-soup
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Ingredients

    • Sliced onion
    • Olive oil
    • Garlic
    • Red pepper flakes
    • 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes)
    • Vegetable stock
    • Parmesan rind
    • Small sprig of rosemary or thyme
    • Salt and pepper
    • 1 cup diced green vegetables (zucchini, green beans, broccoli)
    • Handful of shredded greens

Directions

  1. Saute a sliced onion in olive oil with garlic and red pepper flakes. Add 2 cups cubed hard vegetables (winter squash, parsnips, carrots, sweet potatoes, potatoes). Add stock to cover by half an inch, and Parmesan rind. Add a small sprig of rosemary or thyme. Season with salt and pepper.
  2. Simmer until vegetables are almost tender, about 15 minutes.
  3. Stir in 1 cup diced green vegetables (zucchini, green beans, broccoli) and a big handful of shredded greens.
  4. Simmer until tender.

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