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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Veritas' vegetable soup is never the same twice
Each pot is different, depending on which vegetables are in season and what's on hand.
Yield: 16 cups
3 ribs celery
2 medium sweet onions
4 carrots
About 5 cups additional vegetables (use 5 to 8 of the following choices: cubed root vegetables such as potatoes, peeled turnips, peeled parsnips; raw broccoli, asparagus, green beans, corn, lima beans, sugar snap peas, green peas or winter squash; sautéed Brussels sprouts, zucchini, yellow squash; canned chickpeas; leftover cooked vegetables; see note)
1/3 cup olive oil
1 cup raw sliced shiitake caps (see note)
8 leaves fresh basil, chopped, or 1 tablespoon dried basil
3 bay leaves
2 cups vegetable broth or chicken stock, preferably low-salt
About 2 cups water
1 (28-ounce) can diced tomatoes
Salt
Ground pepper to taste
1. Cut celery, onions, carrots and additional vegetables into large pieces.
2. In a large heavy pan, heat olive oil over medium-high heat until it begins to shimmer. Add celery, onions and carrots; stir well to coat with fat. Cook until vegetables begin to turn brown, about 5 to 8 minutes, stirring regularly to avoid sticking and adjusting heat as needed to avoid burning.
3. Add root vegetables (potatoes, turnips, parsnips): cook for 2 to 3 minutes, stirring regularly.
4. Add mushrooms; cook for 2 to 3 minutes, stirring regularly. Stir in remaining vegetables. Add basil, bay leaves, broth or stock plus enough water to just cover the vegetables. Add tomatoes and salt and pepper to taste. Bring just to a boil.
5. Cover and let simmer for 1 to 3 hours, stirring gently occasionally, until vegetables are cooked through but not soft. Remove and discard bay leaves. The soup may be served immediately but, like many soups, improves after a day in the refrigerator.
Per 1-cup serving (made with 1 cup each potatoes, green beans, corn, sugar snap peas and zucchini): 90 calories; 5g fat; 0.5g saturated fat; no cholesterol; 2g protein; 11g carbohydrate; 4g sugar; 2g fiber; 125mg sodium; 50mg calcium.
Notes: When selecting vegetables, aim for different colors, shapes and textures. Drained canned corn, lima beans and chickpeas are fine. Frozen peas are fine but canned peas should be avoided. Brussels sprouts should be halved. Zucchini and yellow squash should be cut into coins or half coins. Instead of shiitakes, you can substitute button or portobello mushrooms; saute separately before adding to the soup.
Recipe adapted for home kitchens by the Post-Dispatch
Veritas chesterfield Mo
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Veritas Vegetable Soup
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Veritas' vegetable soup is never the same twice
Each pot is different, depending on which vegetables are in season and what's on hand.
Yield: 16 cups
3 ribs celery
2 medium sweet onions
4 carrots
About 5 cups additional vegetables (use 5 to 8 of the following choices: cubed root vegetables such as potatoes, peeled turnips, peeled parsnips; raw broccoli, asparagus, green beans, corn, lima beans, sugar snap peas, green peas or winter squash; sautéed Brussels sprouts, zucchini, yellow squash; canned chickpeas; leftover cooked vegetables; see note)
1/3 cup olive oil
1 cup raw sliced shiitake caps (see note)
8 leaves fresh basil, chopped, or 1 tablespoon dried basil
3 bay leaves
2 cups vegetable broth or chicken stock, preferably low-salt
About 2 cups water
1 (28-ounce) can diced tomatoes
Salt
Ground pepper to taste
1. Cut celery, onions, carrots and additional vegetables into large pieces.
2. In a large heavy pan, heat olive oil over medium-high heat until it begins to shimmer. Add celery, onions and carrots; stir well to coat with fat. Cook until vegetables begin to turn brown, about 5 to 8 minutes, stirring regularly to avoid sticking and adjusting heat as needed to avoid burning.
3. Add root vegetables (potatoes, turnips, parsnips): cook for 2 to 3 minutes, stirring regularly.
4. Add mushrooms; cook for 2 to 3 minutes, stirring regularly. Stir in remaining vegetables. Add basil, bay leaves, broth or stock plus enough water to just cover the vegetables. Add tomatoes and salt and pepper to taste. Bring just to a boil.
5. Cover and let simmer for 1 to 3 hours, stirring gently occasionally, until vegetables are cooked through but not soft. Remove and discard bay leaves. The soup may be served immediately but, like many soups, improves after a day in the refrigerator.
Per 1-cup serving (made with 1 cup each potatoes, green beans, corn, sugar snap peas and zucchini): 90 calories; 5g fat; 0.5g saturated fat; no cholesterol; 2g protein; 11g carbohydrate; 4g sugar; 2g fiber; 125mg sodium; 50mg calcium.
Notes: When selecting vegetables, aim for different colors, shapes and textures. Drained canned corn, lima beans and chickpeas are fine. Frozen peas are fine but canned peas should be avoided. Brussels sprouts should be halved. Zucchini and yellow squash should be cut into coins or half coins. Instead of shiitakes, you can substitute button or portobello mushrooms; saute separately before adding to the soup.
Recipe adapted for home kitchens by the Post-Dispatch
Veritas chesterfield Mo
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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