It is every bit as good as it looks. I made it this week, and plan to have a pot of it going much of the time this fall and winter.
It's completely vegan, as long as you use a vegan bouillon - but I imagine if you diced up a mess of sauteed beef, an omnivore could enjoy it, too.
The pot in the picture is a double batch.
And Kim suggested using a product called 'Better Than Bouillon' in place of the bouillon, so I did, and am really happy with the results.
Vegetable Soup
1
large can of whole tomatoes (or fresh tomatoes out of your garden)
1
small can (14.5 oz) of diced tomatoes
1 can
corn 4 large celery stalks
4
large carrots
1
large onion (or two smaller ones… you can’t overdo it)
1
large or two medium/small potatoes
4
cups fresh spinach (optional)
1
small pkg frozen green peas
3 T.
vegetarian (beef or chicken will do) soup base or granulated boullion
2 T.
oil (lighter flavor olive oil or vegetable oil)
1 t.
salt
1 T.
pepper
Wash, dry and chop celery.
Chop onions. Saute celery and
onions in oil on medium heat until onions are translucent. Salt and pepper in
veggies.
Pour juice from tomatoes into
pot. Rough chop whole tomatoes (I put them in a bowl and rough chop into
fourths)
Put tomatoes into celery and
onions. Fill large tomato can ½ full with warm water and dissolve soup base in
the warm water. Pour into soup.
Slice or dice carrots and add
to soup. Peel and dice potatoes into 1 inch pieces. Put into soup.
Bring to slow boil and then
turn down to simmer. After one hour add spinach (rough chopped) corn and peas
Add more soup base if necessary.
Ready in two hours Makes
about 6 servings.
