Six Vegetable Soup Recipe
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
2 cups canned chopped tomatoes
8 cups chicken stock
1/2 pound Yukon gold potatoes, peeled, cut into 1/4-inch cubes
1 small carrot, peeled and diced
4 ounces frozen peas
3 medium scallions, ends trimmed, thinly sliced
2 tablespoons kosher salt
Black pepper
Hot sauce
Directions
Melt butter in a medium-sized saucepan set over medium heat. Add onion and cook until translucent, about five minutes. Add tomatoes and stock, turn heat to high and bring to a boil. Lower heat to medium low and simmer for 15 minutes. Add potatoes and carrots and simmer for another 15 minutes. Add the frozen peas, scallions, salt, pinch of black pepper, and a dash of hot sauce. Heat until warmed. Then turn off the heat and serve. Add more salt, black pepper and hot sauce to taste.
