Health Bites: Vegetable Soup
February 8, 2016
Free Online Cooking Instruction
Ever feel overwhelmed in the kitchen? Sometimes we simply need to review the basics to feel confident about our cooking skills and to prepare recipes with ease.
What is the best way to cut on onion? How about slicing potatoes into oven fries or dicing them to make potato salad? Need to dice carrots for soup or to make carrot sticks?
Chef Jesse with Greater Pittsburg Food Bank has produced several videos that take the guesswork out of cooking like a pro.
With these skills under your belt, you’ll be able to make this Vegetable Soup in a snap!
Quick and hearty, this recipe can easily be doubled to make 12 servings. Perfect any time of year.
1 small onion, chopped
1 clove fresh garlic, pressed or 1 teaspoon garlic powder
1 stalk celery, sliced
1 tablespoon olive oil
1 carrot, diced
1 medium potato, diced
3 cups water
2 bouillon cubes
14.5-ounce can diced tomatoes
½ cup frozen edamame (green soybeans) or cooked lima beans
½ cup canned kidney beans
½ cup frozen corn
1 teaspoon dried basil
1 teaspoon parsley flakes
1½ onion powder
salt to taste
1. In a large pot, sauté onion, garlic and celery in olive oil* until tender.
2. Add diced carrot and 1 cup of the water and bring to a boil.
3. Add all remaining ingredients including the 2 remaining cups of water. Bring to a boil, cover and simmer for 10 minutes.
*Oil may be omitted and substituted with 3 tablespoons water.