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*Vegetable Soup

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*Vegetable Soup
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Rating: 
Makes: 4 servings adjust
"I LOVE feeling the crispness of fall weather in the air. This week, I plan to make vegetable soup. This recipe is so versatile, you can add whatever you have on hand to it, keeping the broth and seasoning measurements the same. Sometimes I add 1/4 tsp chili powder for some kick."

Directions

Ingredients

  • 1 tablespoon Olive Oil
  • 1 large Onion, chopped
  • 4 medium Carrot, sliced
  • 3 stalks Celery, sliced
  • 3 cloves Garlic, finely chopped

Step 1

In a large pot, saute onion, carrots, celery and garlic in the oil until tender.

Ingredients

  • 1 can Canned Red Kidney Beans, or romano beans

Step 2

Drain and rinse the beans.

Ingredients

  • 1 cup Cauliflower Florettes, chopped
  • 1 cup Broccoli Florettes, chopped
  • 1 cup Green Beans, ends trimmed and bean cut in half or thirds
  • 1 can Canned Diced Tomatoes, or fresh tomatoes, chopped
  • 1 teaspoon Dried Oregano
  • 6 cups Beef Broth

Step 3

Add the cauliflower, broccoli, beans, tomatoes, broth and oregano.
 

Step 4

Bring to a boil; then reduce the heat. Cover and simmer for 30 minutes or until vegetables are tender.

Ingredients

  • Salt & Pepper, to taste
  • 1 teaspoon Dried Basil
  • Grated Parmesan Cheese

Step 5

Add salt, pepper or other seasonings if needed. Sprinkle with parmesan cheese before serving.
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