Ahhhh, but don't let the name fool you. This is one of the best vegetable soups I've made in ages! In addition to what's shown, I added a little white balsamic vinegar after the first group of vegetables sautéed a while. At the end, to liven it up a bit, some Southwest Cajun Seasoning and a big spoonful of Better Than Bouillon - Vegetable flavor. Ohhh, this is good!
2T EVOO
1 lg. onion - chopped -- use 1/3 now and the rest later
3 carrots - sliced-chopped
salt and pepper
1-2T white balsamic vinegar
bottoms of a bunch of asparagus - chopped
2c fresh cold water
28oz. can of diced tomatoes
tiny potatoes - quartered
3 big bay leaves
5 big cloves of garlic - sliced-chopped
1t turbinado sugar
asparagus tips
Sauté the first group of ingredients until everything browns a little and the onion starts turning translucent, adding a little water if needed. Add the next group and simmer 20 minutes. Put the final ingredients in the pot, stir, check seasonings and make corrections then simmer again another 20 minutes.
I've been either on the road; or flying, for the past 12 days; for a visit with my sister and brother-in-law near Tucson, Arizona. When I left town I had a bunch of onions, tiny potatoes, 4# of carrots and a beautiful bunch of asparagus I decided to just leave it and hope they'd all still be good when I returned. Today soup sounded good, so into the pot they all went, at the appropriate time. . .and the results were just great.
Remember. . .Soup Season is all-year-long!
😁 . . . Lin . . . 😋
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