Heavenly Vegetable Soup
Prep: 20 minutes Cook: 1 hour
I can still remember enjoying a bowl of this delicious vegetable soup at one of the restaurants on the slopes of Heavenly Ski Resort in Lake Tahoe many years ago. I actually sought out the chef to hopefully get the recipe, but all I got was an ingredient list of sorts. I came home and put my version of the soup together and we have been enjoying it ever since.
- 1/2 cup water
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1 cup green beans, cut into 1 inch pieces
- 2 quarts vegetable broth
- 15 ounce can chopped tomatoes
- 8 ounce can frozen corn kernels
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 tbsp soy sauce (optional)
- 2 tbsp parsley flakes
- 2 tsp dried basil
- 1/2 tsp Tabasco sauce
- 1/4 tsp chili powder
- 1/3 cup cornstarch mixed in 1/2 cup cold water
- freshly ground pepper to taste
Place the water, onions, celery, carrots and green beans in a large soup pot. Cook, stirring frequently, for about 5 minutes. Add the remaining ingredients, except the cornstarch mixture, and bring to a boil. Reduce heat and simmer for about 45 minutes, until vegetables are tender. Stir in the cornstarch mixture until soup thickens slightly and serve.
Hints: This soup does not freeze well because of the cornstarch. To eliminate the cornstarch, substitute about 1/2 cup of small uncooked pasta and add during the last 15 minutes of cooking time.