Are you looking for a healthful, nourishing holiday meal? This hearty vegetable soup will do just the trick.
Hearty Vegetable Soup. This recipe is inspired from a Spend Pennies recipe with a few adjustments.
2 tbsp Olive Oil
2 carrots, diced
1 small onion, diced
2 celery stalks, diced
5 tbsp flour, divided
3/4 tsp rosemary (fresh, if possible)
3/4 tsp thyme (fresh, if possible)
1/2 tsp sagesalt and pepper to taste
1 1/2 c potatoes, peels and diced
1 1/2 c sweet potatoes, peeled and diced
1 red pepper, finely diced
1/4 c white wine or 1/8 c sherry cooking wine
4 c chicken broth or chicken stock
1 c green beans or frozen peas
1/2 c heavy cream or coconut cream
Optional: 8 oz dry egg noodles
Cook onion, carrot and celery in 1 tbsp of olive oil over medium heat for about 3 min or until onions are translucent. Stir in 3 tbsp of flour, seasonings, and salt and pepper to taste. Cook over medium heat for about 2 minutes. Add all potatoes, red pepper, white wine and broth. Bring to a boil, cover and simmer for 30 minutes.
** If you choose to add noodles, cook them separately while vegetables are simmering. Remove the lid and stir in green beans and cream (and noodles). Thicken if desired (below) and simmer for an additional 10 minutes.