Soups – Vegetable Soup

Vegetable Soup
Fresh seasonal vegetables and rich stock produce full flavors.

♥ Smoke or grill vegetables to add flavor, rather than smoked meats.
♥ Use low sodium and fat-free broths, preferably homemade.

Makes 10 servings

Ingredients:
1 medium onion, sliced 1-inch thick, grilled, then diced
2 leeks, diced (white part only)
1 carrot, diced
2 stalks celery, diced
1 turnip and 1 potato, peeled and diced
2 cloves garlic, minced
1 tbsp. olive oil
6 cups chicken or vegetable stock
1 cup green cabbage, shredded
2 cobs of corn, grilled, then removed from cob
1 yellow squash, sliced into 1/2-inch strips, grilled, then diced
1 zucchini squash, sliced into 1/2-inch strips, grilled, then diced
1 cup fresh green beans, cut into 1-inch pieces
2 medium plum tomatoes, peeled, seeded, then diced
Salt and pepper to taste
1 tsp. fresh parsley and thyme (each), chopped

Grill onions, corn, squash, and zucchini until tender. Cook leeks, carrot, celery, turnip, and garlic in olive oil over medium heat for 3 to 5 minutes. Add stock and bring to simmer. Add potatoes and cook until tender. Add cabbage and green beans. Cook for 5 minutes. Add corn, squash, and tomatoes. Cook until heated through. Season to taste.