This is one of my all-time favorite soups to make. This fall I prepared a large batch during a Sara B Cooking Class and froze. Freezing is fabulous idea for quick and convenient meals, especially when someone (J) texts you on a cold, grey day stating “craving soup….”
Check out the last time I posted this recipe…11 degrees…brrrr!
2 T olive oil
1 medium-sized onion, peeled and chopped
3 large carrots, peeled and cut into coins
3 medium parsnips, peeled and cut into coins
1 head celery diced
1/2 dried oregano
1/2 tsp black pepper
2 can (28 oz each) diced tomatoes, drained
4 cups Watkins chicken broth (or veggie broth)
2/3 C skim evaporated milk
parsley for decor
Heat oil in large pot over medium heat. Add onion and cook 6 minutes. Stir carrots, parsnips, celery, oregano and pepper. Cook an additional 3 minutes.
Add drained tomatoes and 2 cups broth. Increase heat to medium-high and partially cover pot. Bring to a simmer, then reduce heat to medium and continue to simmer 10 minutes, until vegetables are cooked. Ladle half of mixture into a blender; carefully puree. While blending, add 1 C of the remaining broth. OR use hand held blender to puree right in the pot…less mess.
To freeze: place a Ziploc freezer bag in a bowl, create a large opening at the top. Ladle the cooled soup into the bag. Zip close and freeze.
What are your favorite warm dishes to serve up on 11 degree days?
Until next time…
look good, feel good, do good