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Rustic Vegetable Soup
Very quick for cold weather lunch. I dice the vegetables into about 1/3 inch pieces which leaves them with crunch when cooked.
What you need
- 3 cups home made vegetable broth or your favorite canned
- 1 large red bell pepper, diced
- 1 large onion, diced
- 3 large celery stalks, diced
- 2 leaves napa cabbage, stalks diced, leaves thinly sliced
- 3 large cloves garlic, minced
- 1 Tablespoon minced italian parsley
- 1 tsp crushed aleppo pepper
- 1 tsp smoked paprika
- 2 Tablespoons tomato paste
- 1 cup water
- Olive oil
How to make it
- Sauté onion, celery and red pepper with 1/2 tsp kosher salt in olive oil over medium heat until tender and just beginning to brown
- Add garlic, parsley, aleppo pepper, smoked paprika and tomato paste
- Cook over medium heat, stirring for about 1-2 minutes
- Add broth, water and cabbage and allow to come to a gentle boil
- Cover and simmer gently for 20 minutes
- Taste to adjust seasoning and serve
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