Vegetable Confetti Soup
Description
This International soup features Vegetable oil, Onions; minced, Carrots; peeled, . It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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cut into 1/3-in
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dice 2 lg Trimmed fennel bulbs -
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cut into 1/3-in
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dice 10 c Chicken stock or broth 1 ts Dried tarragon 1 ts Dried thyme 1 lg Red pepper -
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cut into 1/3-in
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dice 2 md Zucchini -
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cut into 1/3-in
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dice 12 lg Mushrooms - trimmed, quartered Salt Freshly ground pepper Grated imported Parmesan - for serving
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HEAT OIL IN 6-QUART POT.
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Add onions.
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Cook until soft, about 5 minutes.
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Stir often.
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Add carrots, fennel, stock, tarragon, thyme.
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Bring to boil.
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Simmer, covered, until vegetables are tender, 20 minutes.
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Add red pepper, zucchini and mushrooms.
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Cook, covered, for 10 minutes more.
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Season to taste with salt and pepper.
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Can be refrigerated as long as 4 days or frozen up to 3 months.
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Serve hot, garnished with cheese
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 26.9kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 20.3mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.0g4%
- Sugars 1.9g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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