English Vegetable Soup
serves 4-6
This classic vegetable soup can be made in any season and is flavorful enough for vegetarians and omnivores even when prepared with vegetable stock. Use fresh green beans when avalable, or frozen if not.
1/4 cup olive oil
1 pound waxy potatoes, peeled and diced
1 onion, diced
3 carrots, diced
2 ribs celery, diced
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 cups low-sodium broth (chicken or vegetable)
1/2 pound green beans, trimmed and cut into bite-size pieces
1/2 cup chopped fresh parsley
1 tablespoon red wine vinegar
prep: 15 minutes
total: 45 minutes
large pot
1. Prep all the ingredients. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, add the potatoes, onion, carrot, celery, salt and pepper. Cook, stirring occasionally, until the vegetables soften, 8-10 minutes.
2. Pour in the broth and bring it to a simmer. Cook until the potatoes are just tender, 10-12 minutes. Add the green beans, stir to combine and simmer another 5 minutes.
3. Take the pot off the heat and stir the parsley and red wine vinegar into the soup. Add more salt and pepper to taste.
2. Pour in the broth and bring it to a simmer. Cook until the potatoes are just tender, 10-12 minutes. Add the green beans, stir to combine and simmer another 5 minutes.
3. Take the pot off the heat and stir the parsley and red wine vinegar into the soup. Add more salt and pepper to taste.
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