Summer Vegetable Soup With Basil Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Zucchini | 3 , chopped | |
| 4 carrots, peeled and chopped | ||
| Onions | 2 Medium, chopped | |
| Green beans | 3 Cup (16 tbs) | |
| 4 leeks, chopped (white part) | ||
| Celery ribs | 3 , chopped | |
| 3 potatoes, peeled and diced | ||
| 3 tomatoes, peeled, seeded, and chopped | ||
| 2 cups shelled lima beans | ||
| Chicken stock | 4 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Thyme | 1/2 Teaspoon, chopped | |
| Spinach | 2 Cup (16 tbs), julienned | |
| Basil sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put oil in soup kettle.
When hot, add the vegetables except spinach and stir well.
Add the chicken stock and water to cover vegetables.
Add salt, pepper, and thyme.
Bring to a boil.
Half-cover with a lid.
Simmer 30-40 minutes or until vegetables are barely tender.
Stir in spinach.
It will cook in 1-2 minutes.
Taste and rectify seasoning.
When hot, add the vegetables except spinach and stir well.
Add the chicken stock and water to cover vegetables.
Add salt, pepper, and thyme.
Bring to a boil.
Half-cover with a lid.
Simmer 30-40 minutes or until vegetables are barely tender.
Stir in spinach.
It will cook in 1-2 minutes.
Taste and rectify seasoning.
Chef
