Chef Tom Fraker
Earth Day Vegetable Soup
Category
Soup & Stew
Servings
6 servings
Prep Time
15 minutes
Cook Time
45 minutes
Author:
Chef Tom Fraker
Ingredients
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2 tablespoons Extra Virgin Olive Oil
-
2 tablespoons Unsalted Butter
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1 Maui Onion, julienned
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2 cups Organic Carrots, diced
-
1 cup Organic Celery, diced
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1 tablespoon Peeled Garlic, minced
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½ teaspoon Melissa's Spice Grinders, Garlic Herb Sea Salt, to taste
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½ teaspoon Melissa's Spice Grinders, use Rainbow Peppercorns, to taste
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½ teaspoon Melissa's Spice Grinders, use Italian Seasoning, to taste
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6 cups Low Sodium Fat-Free Chicken Broth
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6 Organic Tomatoes, crushed
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1½ cups Organic Green Zucchini, diced
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1½ cups Yellow Squash, diced
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2 large sprigs Thyme
-
4 tablespoons Organic Parsley, chopped
Directions
In a large stock pot, heat the oil and butter and sweat the onions until translucent.
Add the carrots and celery and continue to cook until slightly tender but still crisp.
Next, add the garlic and the seasonings. Once the garlic is fragrant, add the chicken broth and the remaining ingredients.
Bring to a boil and reduce heat. Simmer for ½ hour so the flavors can incorporate.
Filed in:
Butternut Squash,
Carrots,
Celery,
Earth Day Vegetable Soup,
Maui Onions,
Melissa's Spice Grinders,
Minced Garlic,
Organic Carrots,
Organic Celery,
Organic Parsley,
Organic Tomatoes,
Organic Zucchini,
Parsley,
Soup,
Soup & Stew,
Thyme,
Tomatoes,
Yellow Squash,
Zucchini
