Vegetable Confetti Soup Recipe

Step 1

HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer, covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini and mushrooms. Cook, covered, for 10 minutes more. Season to taste with salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3 months. Serve hot, garnished with cheese. Makes 14 Cups

Things You'll Need

  • 1tb Vegetable oil
  • 2md Onions; minced
  • 4lg Carrots; peeled,
  • - cut into 1/3-in dice
  • 2lg Trimmed fennel bulbs
  • - cut into 1/3-in dice
  • 10c Chicken stock or broth
  • 1ts Dried tarragon
  • 1ts Dried thyme
  • 1lg Red pepper
  • - cut into 1/3-in dice
  • 2md Zucchini
  • - cut into 1/3-in dice
  • 12lg Mushrooms
  • - trimmed, quartered
  • Salt
  • Freshly ground pepper
  • Grated imported Parmesan
  • - for serving

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