Sunday, November 7, 2010

Homemade Vegetable Soup and Herbed Croutons

Ever had Campbell's Chunky Vegetable Soup?  It's good right?  I should know, I ate about 300 can's of it when I was pregnant with Bellamy.  This soup here though blows Campbell's out of the water.  It's super fresh, clean and most importantly, comforting. Including prep, it's ready in well under an hour.  Top it with hot out of the oven croutons and you're good to go.  You can add any veggies you like, the more the merrier. 

Chunky Vegetable Soup recipe adapted from 

1 Cup Onion, chopped
1 Cup Celery, chopped
1 Cup Bell Pepper, chopped
3 Carrots, chopped
8 - 10 Tomatoes, diced large
4 Medium Potatoes, diced large
1 Can Green Beans
1 Can Peas 
1 Cup Tomato Sauce or Tomato Paste mixed with water
3 Cups Chicken Stock
Salt and Pepper to taste
2-3 Tablespoons Sugar
Olive Oil

Cook chopped vegetables in olive oil for about ten minutes, stirring occasionally.  Add potatoes and cook for five minutes.  Add diced tomatoes and cook two minutes.  

Add tomato sauce/paste with water and stir.  Add chicken stock, salt/pepper and sugar.  Taste and adjust to your liking.  Bring to a boil, then simmer 10 minutes.  Make croutons.

Herbed Croutons

Bread of your choice, in the amount of your choice, cubed
Olive Oil

Preheat oven to 350F/175C

I used Rosemary, Ground Coriander, Rubbed Sage, Garlic, Onion Powder, Salt and Pepper.  Cover with a generous amount of olive oil and toss until well coated.  Bake 15 minutes.

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Inspired2cook said...

Oh yumm! I love vegetable soup!!! The croutons are a nice addition!!

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