Soup — Vegetable Broth
Ingredients
- Soup base
- Parsley
- Carrot
- Celery
- Onion
- Leeks
- Red pepper
- Garlic
- 2 cups bullion
- Canned tomatoes
- Saffron (optional)
- 3 quarts water
- 2 tablespoons Better Than Bouillon (optional)
- Olive oil, a little (for sautéing)
Method
- In a stock pot, sauté all the vegetables in a little olive oil. Divide the leek into 4 vertical parts and use 1/4. Sautéing the vegetables for the soup keeps them from getting soft.
- After sautéing, add 2 cups plum tomatoes and a small amount of saffron.
- Stir in 2 tablespoons Better Than Bouillon (optional) along with the bullion.
- Add 3 quarts of water and simmer uncovered.
- If adding zucchini or other short-cooking vegetables, do not sauté them; just throw them in during the last hour. A mixture of beans can be added to make it more like minestrone soup, but do not overcook them.