Mother tucker's by ward market soup

Yield: 1 Servings

Measure Ingredient
1 cup Carrots
1 cup Celery
1 cup Onions
1 cup Corn
1 cup Cauliflower
1 cup Broccoli florets
1 cup Green beans
1 cup Peas
8 cups Tomatoes (plum preferred)
1 teaspoon Salt
1 teaspoon Celery salt
1 teaspoon Black pepper
1 teaspoon Oregano
½ teaspoon Garlic
1 teaspoon Thyme
2 ounces Vegetable oil
1 teaspoon Sugar

Dice to ¼ inch pieces the carrots, celery and onions. Slice green beans into 1 inch pieces. Peel and deseed tomatoes and coarsely chop them keeping juice. Chop garlic.

Heat oil in a heavy bottomed large pot, add carrots, onions, celery, salt, pepper, celery salt and garlic. If using dried herbs add now. If fresh add 5 minutes before serving. Saute (5-7 minutes until transparent. Cover to retain natural juices. Add tomatoes and juice.

Cover and bring to a boil.

To correct consistency - add water if needed, cook with lid off if too thin. Simmer 20 minutes. Add remaining veggies and sugar (and herbs if using fresh). Bring to a boil and simmer for 5 minutes. Soup is now ready to serve.

Notes: For extra protein in a vegetarian diet add 2 cups lentils.

Storage: Can be stored and kept in a sealed container, refrigerated for 1 week or frozen for 3 months.

Source: Mother Tucker's: By Ward Market, Ott Chef: Chris Inns Posted to FOODWINE Digest 03 Feb 97 by Gretl Collins <gretl_collins@...> on Feb 3, 1997.

Similar recipes