Homemade Vegetable Soup - by Marge Olberg
I found this recipe on the WWW and it just looked soooo good with its golden clear broth I had to try it. Oh I’m so glad I did!! It’s one of those soups that is light enough to be eaten while recovering from illness or any time a light taste is desired. It’s a straight forward assembling of vegetables with spices, broth and pasta that will reward you with a lovely taste to brag about.
Here are some personal tips: - Use just 3 Tbls. Olive oil (reduce fat) - Reduce cost by making the broth using bouillon cubes (Knorr brand is available in the soup aisle) rather than using boxed or canned broth where you are paying for the water. I usually use 6-cups of broth(2 cups less broth than the recipe calls for) to make the flavors more intense. But you of course then have less soup but enriched flavor. - Substitute table salt for Kosher salt (use 1 tsp. Table salt for each 1-1/4 tsp. Kosher salt). - Any pasta can be used, but the spiral pasta gives the soup a little glamour to the dish.
- 1 medium yellow onion - 2 stalks celery - 3 medium carrots - 2 garlic cloves - 1/4 cup olive oil - 1 tablespoon garlic powder - 2 teaspoons dried basil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon turmeric - 8 cups (2 quarts) veggie broth - 5 ounces pasta spirals (about 2 cups dry) - 1–2 teaspoons salt, to taste - Fresh ground black pepper
2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, celery, carrots, and garlic, and saute for 5 to 7 minutes until the onion is translucent.
3. Add the spices and stir. Continue cooking for about 1 minute.
4. Add the vegetable broth, 1 teaspoon kosher salt, and pepper. Bring a simmer. Add the pasta and continue simmering until the pasta is cooked, about 10 minutes. Remove from the heat and allow to cool for several minutes. Taste and add salt as necessary.