Wegetable Wednesday

23 Oct

It has gotten so cold so fast. Thank goodness this is soup week.

Wegetables, vegetables, lets cook soup the easy way.

Vegetable Soup

Two tablespoons of butter or oil

one chopped onion

three stalks of chopped celery

One large can of beef broth

One large can of vegetable broth

One can of diced tomatoes. You can use diced tomatoes with green chilis for an added kick.

Three bags of frozen fiesta chopped vegetables. This has broccoli, beans, carrots and peppers

one teaspoon dried oregano

one teaspoon of dried basil or six to eight leaves of fresh basil

1/2 teaspoon of dried thyme

two tablespoon of fresh parsley

!/2 pound of pasta bow ties-cooked separately

Heat the butter in a large soup pot.

Add the onions and celery and saute till soft

Add the broth and all the seasoning

Add the tomatoes

Bring to a boil

Add all the frozen vegetables and turn down the heat and cover the pot for five minutes

Cook the pasta according to the package direction but decrease the cooking time by four minutes.

Drain and rinse with cold water

Pour into the soup

It’s finished

Serve with fresh grated romano cheese

I toast a bialy and spread it with  alouette garlic and herbs cheese

The bialy is my favorite part of the meal.

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