Friday, January 11, 2013

Harvest Season Soup

I made this last night and it tasted so good!
There are so many vegetables in it that it is really healthy. 
All of the spices and ingredients make it taste delicious!
Try this on one of these cold winter nights!


2 Tbsp. Extra-Virgin Olive Oil
1 Onion, thinly sliced
4 medium carrots, thinly sliced
2 Celery Stalks with leave, thinly sliced
2 Garlic Cloves, thinly sliced
Salt and Pepper as Needed
1/2 can of Tomato Sauce
1 tsp. Dried Basil
2 tsp. Paprika
2 small Zucchinis, thinly sliced
1 handful of spinach leaves, chopped
1/4 of a head of Cabbage, chopped and thinly sliced
1 handful of Fresh Green Beans
1 28-oz. Can of Whole Tomatoes
4 cups of Water
2 Beef Boullion Cubes
1/2 Ground Beef, browned
1 1/2 cups or 6 oz. of Shredded Cheddar Cheese or Asiago


1. Coat the bottom of a heavy 6-quart pot with olive oil. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cover and cook your soup over medium-low heat for 15 minutes, or until the vegetables are wilted and smelling great; stirring often.
2. Uncover, heat to medium high, stir in the tomato sauce, basil, and paprika. Cook for 3 minutes, stirring often. Add zucchini, spinach, cabbage, , green beans, tomatoes, and broth. Add the water, boullion cubes, and browned ground beef. Bring the soup to a simmer, partially cover the pot, and cook 30 minutes, or until the vegetables are tender and soup tastes of deep flavors. Simmering longer makes the flavor concentrate more int the soup.
3. For each serving toast a thick slice of bread. Rub with garlic salt, butter and cheese and broil on low in your oven for just a minute until it is light brown.