MAIN COURSE: HEARTY VEGETABLE SOUP
Hearty Vegetable Soup
Courtesy of Chef Arturo Vargas
Sometimes it’s good to just get back to the basics. Whether you’re fighting off the latest strain of the flu, or thawing out from the Polar Vortex, an easy, delicious vegetable soup is something that every Wiles woman should know how to whip up.
Follow these simple steps and in half an hour, you can have a hearty, healthy soup that will not only be good, it will also be good for you. So, for even the busiest among you, I’d say that’s time well spent!
Life is delicious, so eat well and enjoy!
Chef Arturo Vargas
- 8 cups vegetable stock
- 3 sliced carrots
- 3 chopped celery stalks
- 2 small potatoes, peeled and diced
- 3 diced zucchini
- 1 cup chopped cauliflower
- 3 small tomatoes (Roma tomatoes work well), you can also use a small can
- 1/2 cup frozen peas
- 1/2 cup corn (canned or frozen is fine)
- 1 cup uncooked pasta noodles
- 1/4 cup of chopped garlic
Directions: Pour vegetable stock into a large pot until boiling and then add the celery, carrots, potatoes, zucchini, cauliflower, and tomatoes. Reduce heat.
Cover the pot and simmer for about 10 minutes.
Add the rest of the ingredients and simmer for ten more minutes or until the noodles are tender and ready to serve.