Sunday, November 23, 2008
I wanted to use up some vegetables from my refrigerator, and it is freezing here in Ohio. This vegetable soup recipe sounded like a good fit. The soup was very flavorful. I used chicken broth instead of vegetable broth, did not add the peas, and used red skin potatoes.
from The America's Test Kitchen Family Cookbook
2 tbsp olive oil
1 onion, minced
2 ribs celery, chopped fine
2 carrots, peeled and chopped fine
2 garlic cloves, minced
5 cups low-sodium vegetable broth
2 medium russet potatoes (1 pound), scrubbed and chopped medium
14.5oz can diced tomatoes, drained
1 cup frozen peas, thawed
Heat the oil in a large Dutch oven over medium-low heat until shimmering.
Stir in the onion, celery, carrots, garlic, and 3/4 tsp salt.
Cover and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
Stir in the broth, potatoes, and tomatoes.
Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
Off the heat, add the peas.
Let the soup stand for 2 minutes.
Season with salt and pepper to taste before serving.