My Tasty Winter Soup Recipe #349926
A nice vegetable soup to warm you up! Ingredients can be substituted easily. I've also added pasta and beef to bulk up the soup even more! I always use the fat free broths, but again... use the kind you like the most!
I make a big pot of this soup every Sunday, and bring it with me to work for lunch. Low cost, and delicious!
by Nodyls
55 min | 15 min prep
SERVES 4 -6
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 3 stalks celery, diced
- 3-4 carrots, peeled and diced
- 1 vidalia onion, diced
- 1/2 cup cooking sherry
- 1 large potato, peeled and diced
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can peas, drained
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can beef broth
- 1 (15 ounce) can chicken broth
- 2-3 tablespoons tomato paste
- nutmeg
- red pepper flakes
- salt and pepper
- Heat up olive oil and garlic over low heat and add the onion, carrot and celery.
- Increase to medium heat and let simmer for about 5 minutes.
- Add the splash of cooking sherry, and let simmer for another 5 minutes. Add potato, kidney beans, peas, diced tomatoes, broths, tomato paste and seasonings. Stir well.
- Bring the soup to a boil.
- Lower heat, and let the soup simmer for 20-30 minutes, or until potatos are tender.
- Serve, or save in containers to eat later!
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5 stars