Recipe for vegetable soup – The Boston Globe

Serves 6

Frozen vegetables are more nutritious than most people realize. Use a mix of butternut squash, turnips, green beans, corn, edamame, and cauliflower. Modify the recipe to accomodate what’s in your freezer or vegetable drawer.

2 tablespoons olive oil
1 medium onion, sliced
2 stalks celery, sliced
1 tablespoon dried oregano
1 tablespoon dried basil
Salt and pepper, to taste
2 cloves garlic, finely chopped
1 bay leaf
1 can (28 ounces) diced tomatoes
1 container (32 ounces) vegetable or chicken
stock
2 bags (10 to 12 ounces each) mixed frozen
vegetables
2 tablespoons chopped fresh parsley
(for garnish)

1. In a stockpot over medium heat, heat the oil. Add the onion, celery, oregano, basil, salt, and pepper. Cook, stirring often, for 8 minutes, or until vegetables soften. Add the garlic and bay leaf and cook, stirring, for 2 minutes more.

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2. Add the tomatoes. Cook, stirring, until the mixture comes to a boil. Add the stock and vegetables. Return to a boil, lower the heat, and cover the pan. Simmer for 20 minutes, or until the vegetables are tender.

3. Discard the bay leaf. Taste the soup for seasoning and add more salt and pepper, if you like. Garnish with parsley. Valerie Ryan

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