Vegetable Broth Soup
Ingredients
- olive oil (for sautéing)
- soup base
- parsley
- carrot
- celery
- onion
- leeks
- red pepper
- garlic
- 2 Tbs. Better Than Bouillon
- canned tomatoes
- saffron (optional)
- 3 qts water
Method
- Sauté all vegetables in stock pot in a little olive oil. Divide leek in 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 small amount of saffron. I use 2 Tbs. Better Than Bouillon (optional). Add water and simmer uncovered.
- If adding zucchini or other short-cooking vegetables, don't sauté them — just add them in the last hour of simmering.
- Optional: add a mixture of beans to make it more like minestrone, but don't overcook them.
Tips & Notes
- Sautéing the vegetables for the soup keeps them from getting soft.
- If adding zucchini or short cooking veggies, don't sauté them — just throw in the last hour.
- Use a mixture of beans to make it more like minestrone soup, but don't overcook them.