This month’s recipe is for all that loved Teresa’s vegetable soup at the January Saturday Tasting. The recipe below contains the directions for the soup as made, which will feed a large family. For smaller batches, just halve. submitted by Leslie Gecy
8 C vegetable broth (Azure Standard was used in the recipe)
5 medium carrots
1 yellow onion
1 red onion
6 stalks celery
5 Yukon gold potatoes
1/2 head cauliflower
1/2 (16-oz) bag frozen peas, cooked, do not drain
1/2 (16-oz) bag frozen corn, cooked, do not drain
1 (10.5-oz) can garbanzo beans, drained
1 (8-oz) can whole olives, drained
1 (16-oz) pkg rice pasta, cooked
1 26-oz box Pomi chopped tomatoes
Slice the first 5 vegetables into 1/8″ slices and then halve the slices. Break cauliflower into small florets and slice stalks.
Bring vegetable broth to a boil in a large pot and add the fresh vegetables. Lower heat to simmer and cook until fork tender, approximately 10 minutes.
Add the chopped tomatoes and the remaining ingredients. Cook on medium until all items are heated through.
Note: You can easily vary the vegetables in this recipe to accommodate whatever you have on hand.
Gluten-free as made, but if you are gluten sensitive, check your broth if you are using a different one to make sure it is gluten-free.