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Categories:
olive oil garlic thyme onion tomatoes carrots stalks celery whole Turnips cabbage vegetable broth herbs salt
Viewed: 44 - Published at: 8 years agoIngredients
- 3 Tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic, Finely Chopped
- 1/2 teaspoons Dried Thyme
- 1 whole Large Onion, Finely Chopped
- 1 can (28 Oz. Size) Crushed Tomatoes
- 3 whole Medium Carrots, Roughly Chopped
- 2 stalks Celery, Roughly Chopped
- 2 whole Turnips, Roughly Chopped
- 1/4 heads Cabbage, Roughly Chopped
- 7 cups Vegetable Broth
- Other Dried Herbs Like Basil, Oregano And Parsley, To Taste
- Salt And Pepper, to taste
Method
- In a large pot over high heat, add oil, garlic, dried thyme and onions. Cook for 4-6 minutes until onions soften and become clear. Add the crushed tomatoes and stir. Add everything else: carrots, celery, turnips, cabbage, vegetable broth and dried herbs. Season with a little salt and bring to boil.
- Once it's boiling, lower heat to a simmer, cover the pot and cook for an hour. Check on your soup once in a while and stir to make sure veggies aren't burning at the bottom of the pot. Before serving, taste it and season with salt and pepper if needed.
- Can also be served with some fresh chopped parsley and Saltines.
