Our last night housesitting on Bainbridge Island prompted me to use up some of the fresh veggies that were still in the fridge. Plus I thought having a nice pot of soup would be welcoming for the travelers returning from their trip to Morocco. So I made this recipe and it turned out very tasty, indeed!
Garden FRESH VEGETABLE SOUP
3 Tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 cloves garlic, finely chopped
1 large potato, peeled and diced
1 medium turnip, peeled and diced
1/2 small head of cabbage, coarsely chopped
1 14 oz. can of diced tomatoes
2 14 oz. cans of beef broth (or vegetable broth or chicken broth…whatever)
1-1/2 cups water
2 Tablespoons of Herbs de Provence (homemade or purchased)
1 bay leaf
Heat the oil in a deep pot and saute the onion, celery, garlic and carrot until soft.
Add the potatoes, turnip and cabbage, bay leaf and herbs and cook for five or ten minutes on low just to release the flavors.
And finally add the tomatoes, broth, and water and bring to a boil. Lower heat, cover the pot and simmer until veggies are tender.
Serve with crackers or a nice crusty artisan bread (homemade by you!) and you’re all set.