Vegetable Soup, Lightly Curried
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 large onion, roughly chopped
- 1⁄2 green pepper, cut in 1-inch squares
- 1⁄2 red pepper, cut in 1-inch squares
- 1⁄2 - 1 cup celery, sliced
- 2 medium carrots, peeled and sliced on the diagonal
- 4 red potatoes, halved then sliced
- 1⁄2 head cauliflower, separated into florets
- 1 cup beet leaf, sliced into 2-inch square pieces (or Swiss chard)
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 tablespoon peanut oil (olive oil would be fine)
- 2 teaspoons curry powder
- 1 quart chicken stock or 1 quart vegetable stock
- garlic salt
directions
- Gently saute all the fresh vegetables in the oil for about five minutes.
- Then add the curry powder and saute another minute or two.
- Add the chicken stock and garbanzo beans and bring to a simmer.
- Simmer covered for 10 to 15 minutes or just until vegetables are tender to your liking (test by piercing with a fork).
- Add a little garlic salt to taste.
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RECIPE SUBMITTED BY
Hello from the Willamette Valley in Oregon, truly a land of milk and honey.
Cooking is my favorite hobby, but as I still work full time, meals must taste great and be relatively healthy, but be quick to fix. There is not a lot of time for complicated, time-consuming recipes. I like to keep things simple while maintaining top flavor. Have recently re-discovered my big food processor and am enjoying letting it speed up the prep work wherever possible.
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