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Categories:
olive oil onion carrots stalks celery cabbage bay leaf garlic steak seasoning chicken tomatoes cannellini beans corn zucchini salt green beans
Viewed: 57 - Published at: 4 years agoIngredients
- 1 -2 tablespoon olive oil
- 1 chopped onion
- 2 -3 carrots, cleaned and sliced
- 2 stalks celery, chopped
- 1 cup of chopped cabbage
- 1 bay leaf
- 3 garlic cloves, minced
- 1 teaspoon steak seasoning
- 2 quarts chicken stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve) or 2 quarts vegetable stock (homemade is best, but canned, bouillon or a combination is fine too, this can be vegan if you use ve)
- 1 (14 ounce) can diced tomatoes
- 1 (15 ounce) can cannellini beans or 1 (15 ounce) can kidney beans, drained
- 1 (11 ounce) can corn, include some of the liquid
- 1 large zucchini, quartered and sliced
- salt and pepper
- green beans or peas or mushrooms or potatoes or cooked egg noodles, but adjust the amount of stock accordingly
Method
- In a soup pot, over medium heat, heat the olive oil and saute the onion, carrots, celery, cabbage, bay leaf, garlic and steak seasoning for about 5 minutes.
- add the stock, tomatoes, beans, and corn.
- add salt and pepper to taste.
- bring to a boil and lower heat to simmer for about 30 minutes.
- Add the zucchini and simmer for and additional 10-15 minutes.
