Shelly's Recipe

CAROLINA VEGETABLE SOUP

Category: Soups

3 tbsp olive oil
2 c chopped onions
3 garlic cloves, minced
1 c chopped carrots
1 c chopped sweet potatoes
1/2 c chopped celery
1 1/2 c chopped zucchini
1 c cooked lima beans– fresh or frozen I used frozen baby lima beans
3/4 c frozen corn kernels
1 1 /2 cups chopped fresh tomatoes I used a 14.5 ounce can of petite diced tomatoes, undrained
1/2 tsp fresh thyme or 1/4 tsp dried thyme leaves I used dried
1/4 c barbecue sauce I used Sweet Baby Ray's Original
4 c water
1 tsp each salt
1/2 tsp ground black pepper
2 tbsp chopped fresh parsley I omitted this
Tabasco or hot sauce to taste
2 tbsp chopped fresh basil (optional) I omitted this
Chopped scallions

In a large soup pot, warm the oil over medium heat and saute the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, yams, and celery and saute another 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for about a minutes, then add the water, salt, and pepper.

Cover and bring to a boil. Reduce the heat to low and simmer for about 20 minutes, until the veggies are tender. A few minutes before serving, stir in the parsley and hot sauce to taste. Serve topped with chopped scallions. Serves 6