Heavenly Vegetable Soup
By Mary McDougall
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.
Serves: 6-8
Prep Time: 20 min
Cook Time: 60 min
Ingredients
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
Directions
1
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.
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