Tuesday, May 19, 2009

Carolina Vegetable Soup

from Moosewood Restaurant New Classics by the Moosewood Collective

Carolina Vegetable Soup

3 Tbs vegetable oil
2 cups onions, chopped
3 garlic cloves, minced or pressed
1 cup carrots, peeled and chopped
1 cup sweet potatoes, peeled and cubed
1/2 cup celery, chopped
1 1/2 cups zucchini, chopped
1 cup fresh, frozen, or canned lima beans
3/4 cup frozen corn kernels
1 1/2 cups fresh tomatoes, chopped
1/2 tsp fresh thyme or 1/4 tsp dried
1/4 cup barbecue sauce
4 cups water
1 tsp salt
1/2 tsp ground black pepper
2 Tbs fresh parsley, chopped
Tabasco sauce or other hot sauce
2 Tbs fresh basil, chopped (optional)
scallions, chopped

In a large soup pot, warm the oil on medium heat and sauté the onions and garlic until the onions are translucent, about 10 minutes. Add the carrots, sweet potatoes, and celery and sauté for 3 minutes. Add the zucchini, lima beans, corn, tomatoes, thyme, and barbecue sauce. Stir for a minute and then add the water, salt, and black pepper.

Cover and bring to a boil; then reduce the heat to low and cook for 20 minutes. About 5 minutes before serving, add the parsley, Tabasco sauce, and (if you wish) basil. Sere topped with chopped scallions.

Serves 6

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