How To Make Black Kettle Restaurant’s Vegetable Soup Recipe
A hearty, comforting vegetable soup made with fresh vegetables and fragrant herbs.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 bay leaf
- 6 cups vegetable broth
- 2 cups diced tomatoes (canned or fresh)
- Salt and pepper to taste
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant.
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Add celery, carrots, zucchini and squash to the pot. Stir and cook for 2-3 minutes.
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Add thyme, basil and bay leaf. Stir to coat the vegetables with herbs.
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Pour in the vegetable broth and diced tomatoes. Bring the soup to a boil.
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Reduce heat to low and let the soup simmer for 45-60 minutes or until the vegetables are tender.
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Remove the bay leaf from the soup. Season with salt and pepper to taste.
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Serve hot, garnished with fresh herbs or grated Parmesan cheese.
Nutrition
- Calories : 149kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1791mg
- Total Carbohydrates : 21g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 5g
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