Mixed Vegetable Soup
Sopa de Verduras
Maria M. Merrill, a cooking instructor in San Miguel de Allende, made this soup for our last (mid-day meal) from the vegetables left from a week of cooking classes. The recipe evolved as she cooked the soup. If you don't have all the ingredients, follow Maria's lead and make use of the vegetables on hand.
Equipment
Ingrediënten
Makes 4 servings
- 1 tablespoon vegetable oil or olive oil
- 1 medium white onion coarsely chopped
- 1 rib celery cut crosswise in 1⁄2-inch pieces
- 2 medium carrots peeled and cut in 1⁄2-inch pieces
- ¼ head of cabbage coarsely chopped
- 1 tablespoon coarsely chopped flat-leaf parsley
- ¼ cup canned tomato sauce
- 1 14 1⁄2-ounce can fat-free reduced-sodium chicken broth
- 2 medium zucchini cut in 1⁄2-inch pieces
- ¼ teaspoon salt or to taste
Instructies
- Heat the oil in a medium saucepan, and cook the onion and celery over medium heat until barely softened, about 4 minutes.
- Add all of the remaining ingredients except the zucchini and salt.
- Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer 8 minutes.
- Add the zucchini and cook, partially covered, until the zucchini is tender, but not mushy, 6 to 8 minutes.
- Add salt.
Notes / Tips / Wine Advice:
Serve hot.
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