“This soup is great for this time of year as the vegetables are new and have such a great taste and flavor.”
READY IN:
45mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan or cooking pot, add olive oil and butter and heat on medium-high.
  2. Add onions and saute until translucent, about 5 minutes.
  3. Add garlic, tomatoes including liquid and continue to cook on medium-high heat for another 6 to 8 minutes.
  4. Add vegetable or chicken broth, potatoes and carrots and cook for 10 minutes, stirring occasionally.
  5. Add cauliflower, celery, water, vegetable soup base and cook for 8 minutes or until vegetables are just tender.
  6. Add red pepper, petite baby peas, dill weed, seasoning salt and pepper and cook for another 3 minutes.
  7. Adjust seasonings to taste.
  8. Serve soup hot.
  9. Refrigerate any unused portions.

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