Vegetable Confetti Soup
Yield
10 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | medium |
onions
minced |
|
| 4 | large |
carrots
peeled, cut into 1/3 inch dices |
|
| 2 | large |
fennel bulb
trimmed, cut into 1/3 inch dices |
*
|
| 10 | cups |
chicken broth
|
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| 1 | teaspoon |
thyme
dried |
*
|
| 1 | large |
sweet red bell peppers
cut into 1/3 inch dices |
|
| 2 | medium |
zucchini
cut into 1/3 inch dices |
|
| 12 | large |
mushrooms
trimmed, quartered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
Parmesan cheese
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | medium |
onions
minced |
|
| 4 | large |
carrots
peeled, cut into 1/3 inch dices |
|
| 2 | large |
fennel bulb
trimmed, cut into 1/3 inch dices |
*
|
| 2.4 | l |
chicken broth
|
|
| 5 | ml |
tarragon leaves
dried |
|
| 5 | ml |
thyme
dried |
*
|
| 1 | large |
sweet red bell peppers
cut into 1/3 inch dices |
|
| 2 | medium |
zucchini
cut into 1/3 inch dices |
|
| 12 | large |
mushrooms
trimmed, quartered |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
Parmesan cheese
for serving |
*
|
Directions
Heat oil in a 6 quart pot.
Add onions.
Cook until soft, about 5 minutes.
Stir often.
Add carrots, fennel, stock, tarragon, thyme.
Bring to boil.
Simmer, covered, until vegetables are tender, 20 minutes.
Add red pepper, zucchini and mushrooms.
Cook, covered, for 10 minutes more.
Season to taste with salt and pepper.
Can be refrigerated as long as 4 days or frozen up to 3 months.
Serve hot, garnished with cheese.
