Raspberryfisher's Blog

notes on fishing & travel

Provencal Soup – my summer vegetable soup

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As I continue to move my recipes off my “smart-phone”, so I can cook with my iPad in the kitchen, here is my summer vegetable soup, adapt from the Joy of Cooking.

Provencal Vegetable Soup

Ingredients – adjust to desire

* Olive Oil
* 1 Onion, Chopped.
* 1 Garlic Clove Minced
* 2 Leeks, Chopped.
* 2-6 Thin Carrots, Peeled and Chopped.
* 2-4 Tomatoes, Skinned, Seed & Chopped.
* 4-8 Small Red (or White) Potatoes, Quartered.
* 8c Chicken Stock.
* 1/2c Black Beans, Rised
* Orzo Pasta.
* 1 Small Zucchini, Slice.
* 1 1/2c Green Beans, 1″ Pieces.
* Basil
* Parmesan Cheese.

Actions 

* Warm oil in Dutch Oven on Stove at medium heat.
* Add in Onion, Garlic, Leeks, Garlic, and Carrots; then reduce heat to low
* Cook till tender, 20+ minutes.

* Add in Tomatoes and Potatoes.
* Stir and watch tomatoes infuse (5 minutes)

* Add stock and bring to simmer.
* Cook until potatoes are tender (12 minutes)

* Add in Beans, Zucchini, Orzo and Basil.
* Simmer until the pasta is tender.

* Remove the soup from the heat.
* When serving, add slivers of Parmesan Cheese.

* Keeps for 3 days.

provencal IMG_1865

Oh yes,Orzo is the most under-rated Pasta there is!

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Written by raspberryfisher

2015/07/12 at 20:24

Posted in Weekend Cooking

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