VEGETABLE SOUP
About 7 cups; 4 servings
Heat in a large saucepan over medium heat:
- 2 tablespoons olive oil or butter
Add and cook until slightly softened:
- 1 onion, diced
- 2 celery ribs, diced
- 1 carrot, diced
Add:
- 4 cups stock, broth, or water
- 2 medium tomatoes, chopped
- (1 large red or gold potato, diced)
- (1 turnip, peeled and diced)
- 1 teaspoon salt (only if using unsalted stock or broth)
- ¼ teaspoon black pepper
Cover and simmer until the vegetables are tender, about 35 minutes. If desired, add:
- (1 cup chopped cabbage or spinach)
Cook 5 minutes more. Add:
- 2 tablespoons chopped parsley
- Salt and black pepper to taste