Sunday, October 31, 2010

Autumn Vegetable Soup

from Simply in Season


1/2 cup onion chopped
2 cloves minced garlic
1/2 cup each of kale, carrots, red and green pepper (chopped)
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp pepper
2 cups vegetable broth
1 cup tomato juice
1/2 cup corn
3/4 cup cooked beans (any kind)
2 teaspoons orzo pasta
2 teaspoons dried instant barley (I'm using regular barley, cooking it, then adding it)
1 1/2 teaspoons red cooking wine (optional)
1/2 cup chopped tomatoes
1 Tablespoon fresh parsley chopped

1. In soup pot saute onion in 1 TBSP olive oil over medium heat until soft. Add garlic and saute 1 minute.
2. Add kale, carrots, and pepper with the salt, basil, oregano and pepper and saute a little, turning down heat to low and cover. let cook for 5 minutes stirring occasionally.
3. Add liquid, beans, corn, barley, pasta and wine, bring to a gentle boil, simmer about 15 minutes.
4. Add tomatoes and parsley, simmer about 5 more minutes.

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