Vegetable soup recipe

Crap, Amy asked me for a vegetable soup recipe

Here you go

Duration: @ 1 hour

DESCRIPTION:

Potato and Vegetable soup

Serves 6-8

PURCHASE LIST

INGREDIENTS

40 gr. Green beans, stringed, cut on bias, @ 2” long

175 gr. Carrots, peeled, cut into roundels @ ½” long, cooked.

35 gr. Fennel cut large dice

90 gr. Button mushroom, cleaned, cut into ¼’s

90 gr. Leeks, cleaned, cut into rings @ ½” wide

90 gr. Red onions, large dice

150 gr. Potato, peeled, cut large chunks, cooked.

100 gr. Green Zucchini, cut @ 1” X1”

75 gr. Yellow Zucchini, cut @ 1 “X1”

35 gr. Garlic, minced

150 gr. Tomatoes, rough chopped and seeded

1/2 gr. Thyme, picked

1/2 gr. Rosemary, chopped rough

1/2gr. Parsley, chopped rough

To the same level as the veg Water

To sauté Olive oil

To taste Salt

To taste fresh cracked black pepper

To taste E.V. olive oil

Basic Preparation:

Cook the carrots and potatoes separately in boiling, salted water until cooked.

Heat a large bottomed pot over medium heat.

Add just enough olive oil to sauté.

Add the garlic and onions.

Cook until the onions are translucent.

Add the fennel, mushrooms and green beans and herbs.

Saute for 10 minutes.

Add water, seasoning and remaining vegetables (except the cooked potatoes and carrots) and simmer until the vegetables are starting to get tender. Add the cooked potatoes and carrots and simmer briefly.

Taste. Adjust seasoning as necessary.