VEGETABLE SOUP (For 4 Pers)
Ingredients:
• 2 Medium Onions, Chopped
• 2 Stalks of Celery, Including about a cup of the leaves, Chopped
• 1 Large or 2 small Leeks, Sliced
• 1 Cup of Frozen Spinach (optional)
• 1 Tomato, Chopped
• 3 Cloves of Garlic, Diced
• 1 Cup Fresh Parsley
• 2 Tbsp Dry Bouillon (Vegetarian)
• 1 Tbsp “Better Than Bouillon (Vegetarian)- if not available use 3 Tbsp of the Bouillon above.
• 2 Liter Water
• 1 Tbsp Worchester Sauce
• 2 Tbsp Tomato Paste or Puree
• 3 Large Carrots, Sliced thinly
• 1 Can Kidney Beans, Rinsed
• 2 Large Potatoes, Cubed (not too finely)
• 1 Tsp Dry Italian Spices
• 2 tablespoons olive oil
• Salt and pepper to taste
Instructions:
1. In a large pot, on high heat, fry Onions, Celery, Leek, Garlic, Carrots in Olive Oil for about 5 minutes until soft and fragrant.
2. Add all remaining ingredients (except Tomato and Beans), including the water and bouillon.
3. Bring to a boil and simmer, covered until vegetables are done, but not too soft, about 30 min.
4. Add Tomato and Beans and cook for another 10 min.
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