Vegetable Soup
Description
Mom's homemade vegetable soup built the slow way — soup bones or sirloin steak boiled for an hour with bouillon, then onions, tomatoes, celery, and seasonings added for another hour, followed by green beans, carrots, corn, fresh herbs, and bay leaves, and finally thin pasta. A full morning of simmering that produces the real thing.
Ingredients
Instructions
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Fill a large soup pot 2/3 full with water. Add soup bones or steak and bouillon cubes or consommé. Boil for about 1 hour on medium heat.
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Add onion, stewed tomatoes, celery, sugar, salt, and pepper. Cook for 1 hour on medium-low.
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Add green beans, carrots, and corn. Add a pinch of sweet basil, parsley, and 1–2 bay leaves. Add a dash of Tony’s if desired.
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Cook for about 30 minutes more.
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Add pasta and cook until pasta is done. Taste and adjust seasoning.
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Remove bay leaves before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Cholesterol 30mg10%
- Sodium 480mg20%
- Total Carbohydrate 22g8%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Fill the pot 2/3 full with water and be patient — the long simmer is what produces the deep flavor. You cannot shortcut this soup.
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