Fall Vegetable Soup
Servings: 6
Equipment
- Cutting Board
- Sharp knife
- Can opener
- Measuring cups and spoons
- Saucepan with lid
- spatula
- Cook top
- Ladle
- Serving bowls
Ingredients
Farmers Market Ingredients
- 1 medium onion, chopped
- 1 clove garlic, minced (omit if using garlic powder)
- 2 carrots, sliced
- 1 large potato, chopped
- 2 cups green cabbage, chopped
- 2 cups broccoli, chopped
Grocery Store Ingredients
- ¼ tsp garlic powder (omit if using fresh garlic)
- 2 cans (15 oz each) chicken or vegetable broth
- 1 Tbsp olive or vegetable oil optional
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Combine the carrot, potato, onion, garlic powder, and broth in a saucepan.
- Cover and cook over medium heat until boiling.
- Add the cabbage and broccoli to the saucepan.
- Lower the heat and cook 10-15 minutes, until the vegetables are soft. Season with salt and pepper to taste.
Notes
For added flavor, add 1 Tbsp oil to the saucepan first and sauté the onion and 1 clove minced fresh garlic until transparent, then follow the recipe as directed above.
Substitutions
- Canned chicken or vegetable broth: Homemade chicken or vegetable stock.