Hortosoupa (Vegetable Soup)
Yield
8 servingsPrep
15 minCook
65 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
potatoes
|
|
| 2 | each |
onions
|
|
| 4 | each |
carrots
|
|
| 1 ½ | pounds |
tomatoes
ripe |
|
| 30 | ounces |
tomatoes
whole, canned |
|
| 1 | bunch |
celery
|
*
|
| 10 | cups |
water
|
|
| 1 | tablespoon |
kosher salt
|
|
| 1 | d |
black pepper
|
*
|
| 2 | tablespoons |
vegetable shortening
|
|
| 1 | x |
croutons
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
potatoes
|
|
| 2 | each |
onions
|
|
| 4 | each |
carrots
|
|
| 680.4 | g |
tomatoes
ripe |
|
| 867 | ml/g |
tomatoes
whole, canned |
|
| 1 | bunch |
celery
|
*
|
| 2.4 | l |
water
|
|
| 15 | ml |
kosher salt
|
|
| 1 | d |
black pepper
|
*
|
| 3E+1 | ml |
vegetable shortening
|
|
| 1 | x |
croutons
|
*
|
Directions
Wash, clean, and chop the potatoes, onions, carrots, and celery.
Add to the water and boil for 20 minutes.
Add salt and tomatoes (if you are using ripe tomatoes, pierce with fork) and cook for 30 to 45 minutes.
Remove from the heat.
Pass all the vegetables through a strainer or purée machine or blender, then return to the pot.
Add a little pepper and stir in the shortening or serve the soup and add oil at the table.
Serve with croutons.
