Save 20% now through June 2, 2012. 
Print Recipe
Doma's Vegetable Soup
Description
This delightful recipe was shared with us by a family member, Doma, who lives in the D.C. area and refers to herself as the "covert cook." Hmm, wonder what she does for a living? It's a hearty, tasty recipe great for a large gathering on a cold, blustery winter day. Makes terrific leftovers, too. Thanks Doma, keep on cooking and whatever else you do.Ingredients
Serves
12
- 1/3 cup olive oil
- 1 1/2 cups diced onions
- 3-4 garlic cloves, chopped
- 6 ounces Portobello mushrooms, cut in large dice (or any smaller mushroom of your choice, quartered or sliced)
- 2 cups diced celery
- 2 cups diced carrots
- 3/4 ounces Veggie-Stock Gold® or Essence de Champignon Gold® dissolved in 2 cups hot water
- 1 large can (28 ounces) whole peeled tomatoes
- 1 large can (28 ounces) crushed tomatoes
- 1 can (15 ounces) garbanzo beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn or 1 3/4 cups frozen corn, thawed
- 1 sprig of rosemary
- Salt and ground black pepper
- 1/4 cup fresh basil leaves, roughly chopped
Methods/steps
- Heat the oil in a large soup pot and cook the onions over medium heat until they're transparent, about 5 minutes. Add the garlic and cook for another minute.
- Stir in the mushrooms, celery, and carrots and cook for 3-4 minutes.
- Add the dissolved Veggie-Stock Gold®, whole and crushed tomatoes, garbanzo beans, corn, and rosemary, and stir to combine. Bring the soup to a simmer and let it simmer for at least one hour. Season to taste with salt and pepper and stir in the basil.
Additional Tips
Doma says you should feel free to make the soup with whatever combination of veggies sounds good to you--or whatever you have on hand.