Vegetable Soup, Lightly Curried

"This soup was inspired by vegetables on hand in my crisper drawer. I had a few beet greens - not enough to make a dish by themselves - but I combined them with some other veggies to make a light but filling soup. The garbanzo beans were added for protein and heartiness and I loved them with the other vegetables. Please let me know how you like it."
 
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Ready In:
30mins
Ingredients:
13
Serves:
4
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ingredients

  • 12 large onion, roughly chopped
  • 12 green pepper, cut in 1-inch squares
  • 12 red pepper, cut in 1-inch squares
  • 12 - 1 cup celery, sliced
  • 2 medium carrots, peeled and sliced on the diagonal
  • 4 red potatoes, halved then sliced
  • 12 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
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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. <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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