Copycat Frisch's Vegetable Soup
Equipment
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic minced
- 1 cup diced potatoes
- 1 cup chopped green beans
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can 14.5 oz diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
Instructions
Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the onions become translucent and the vegetables begin to soften. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Add The Base Ingredients
- Stir in the diced potatoes, green beans, diced tomatoes (with their juice), and vegetable broth. Add the dried thyme and basil. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil over medium-high heat.
Simmer The Soup
- Once boiling, reduce the heat to low and let the soup simmer, partially covered, for about 25 minutes, or until the vegetables are tender. Stir occasionally to ensure even cooking and to prevent sticking.
Incorporate The Final Vegetables
- Add the frozen peas and corn to the pot. Continue to simmer for an additional 5 minutes, or until the peas and corn are heated through. Taste and adjust the seasoning with more salt and pepper if necessary.
Notes
This recipe is versatile and can easily be adapted to suit vegan or gluten-free diets. Ensure that the vegetable broth used aligns with your dietary preferences.