Friday, December 9, 2011
Allergen-free Vegetable Soup
1 medium to large onion, peeled and chopped
2 or 3 garlic cloves, finely minced
Drizzle of olive oil
Handful or two of baby carrots, cut into 1/2-inch chunks
3-4 stalks of celery, cut in half lengthwise and then into 1/2-inch chunks
Two zucchini, ends cut off, sliced into spears and then into 1/2-inch chunks
Couple of handfuls of fresh green beans, ends cut off beans snapped into 1-inch pieces
Two 16-ounce cans of chopped tomatoes (plain or flavored, such as green chile or roasted garlic)
Couple of of big handfuls of shredded cabbage (can use packaged kind for cole slaw)
In a big soup pot, drizzle a little bit of olive oil, turn heat to medium and cook onion until it starts to soften. Add the garlic and stir for a minute. Add the carrots and celery and cook for a few minutes. Add the zucchini and green beans. Add the tomatoes and can of water. Let the soup cook for about 10 minutes, then stir in the cabbage. Season with salt and pepper to taste and let cook another 15 minutes or so.
Extras: You can add oregano or other spices as you'd like.
For heartier flavor, add some canned beef consommé.
If you want the soup to be less chancy, add water or tomato juice.
This recipe is loosely based on a Weight Watcher's Vegetable soup recipe.
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