The South Arm Community Kitchen made a hearty soup as our main dish.
This Garden Vegetable Soup is good enough for a light lunch with the addition of rice or small noodles.
Ingredients
- 1 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced celery
- 3 garlic cloves, minced
- 3 cups of broth (chicken, beef or vegetable) or more
- 1 1/2 cups sweet peppers (green, red and yellow)
- 1 cup diced zucchini
- 1 cup diced potatoes
- 1/2 cup rice or small noodle
- 1 tablespoon tomato paste or 1/2 can tomato soup
- 1/2 teaspoon dried basil (or 1 teaspoon fresh one)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- black pepper to taste
- 1 tablespoon olive oil
Many hands in the kitchen makes preparation easier as there is a lot of chopping to do.
Source: South Arm Community Kitchen
Instructions
| In a large saucepan heat oil and saute the onion for a few minutes until soften, then add garlic and saute until fragrance. |
| Add celery and carrots and saute for a few more minutes. |
| Add tomato paste or soup. |
| Season with basil, oregano, salt and pepper. |
| Add chicken broth and bring to a boil. Make sure the broth is enough to cover all the vegetables and room for the rice or noodle to expand. |
| Add rice, potatoes and zucchini, lower heat and simmer for 15 to 20 minutes. |
| We partly blend the soup with a hand blender to give it a creamier texture.
Serve the soup hot with some crusty bread and a salad. You can use other seasonal vegetables like cabbage, mushroom, green beans, etc. |
