Vegetable Soup
- Ready In:
- 4hrs
- Ingredients:
- 27
- Yields:
-
1 1/2 gallons
ingredients
- 1 tablespoon extra virgin olive oil
- 1 large white onion, coarsley chopped
- 3 stalks celery, coarsley chopped
- 8 garlic cloves, minced
- 2 lbs boneless skinless chicken thighs, 1/2 inch dice (or bnls sknls chicken breasts)
- 6 (14 1/2 ounce) cans low sodium chicken broth (or 12 cups homemade)
- 1⁄2 lb carrot, rough chop
- 1⁄2 lb mushroom, sliced
- 8 green onions, chopped
- 2 large red potatoes, large dice
- 1⁄2 small cabbage, shredded
- 2 small zucchini, diced
- 2 small yellow squash, diced
- 1 (28 ounce) can diced tomatoes
- 1 cup frozen corn kernels
- 1 small turnip, diced
- 1 (10 ounce) package frozen chopped spinach
- 1 cup broccoli floret (fresh or frozen)
- 1⁄2 cup sherry wine or 1/2 cup dry white wine
- 1⁄2 teaspoon dried sweet basil leaves
- 1 teaspoon poultry seasoning
- 1⁄2 cup picante sauce (not salsa!)
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon fresh ground black pepper
- 3 teaspoons salt
- 1 tablespoon soy sauce
- 1 tablespoon Kitchen Bouquet (for color)
directions
- Heat olive oil over medium heat.
- Saute onion, celery, garlic and chicken until chicken is browned and vegetables are soft.
- Add chicken broth and vegetables stirring after each addition.
- Simmer for 30 minutes.
- Add remaining ingredients and simmer over low heat for at least 3 hours.
- Note: If you prefer, add 2 cups of cooked Orzo pasta 5 minutes before serving.
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