Hearty Stew Cooked from Cold-Weather produce

Hearty Stew Cooked from Cold-Weather produce

Tasty, Asian-Influenced Winter Vegetable Soup

This hearty soup recipe combines traditional winter vegetables with a touch of Asian flair for a delightful, comforting meal. Feel free to use fresh vegetables whenever possible, but canned veggies will work in a pinch. Serve with garlic toast or crusty bread for a delightful dinner.

• Serves: A generous amount, depending on the size of bowls or mugs
• Difficulty: Easy
• Prep Time: Around 30 minutes
• Cook Time: Approximately 45 minutes

Ingredients (17)

• 1/2 teaspoon olive oil
• 3 celery stalks, sliced into 1/2-inch pieces, including leafy tops
• 1 well-cleaned leek, sliced into 1/4-inch pieces
• 1 red onion, quartered and sliced into 1/2-inch pieces
• 1 head of bok choy, cleaned and halved lengthwise, then sliced into 1/2-inch pieces
• 5 peeled and scored carrots, Cut into 1/2-inch pieces (should look like flowers)
• 2 peeled and cubed turnips
• 1.5 quarts of vegetable or beef broth
• 1 (8-16 oz) can of petite diced tomatoes with juice
• 1 yellow squash, quartered lengthwise and sliced into 1-inch pieces
• 1 green zucchini, quartered lengthwise and sliced into 1-inch pieces
• 1 small drained can of sliced water chestnuts
• 1 drained and cut into 1-inch pieces Asian baby corn can
• 1/2 to 1 quart of water (if necessary)
• 1/2 bag of baby spinach
• Salt, pepper, garlic powder, 1 tablespoon beef base or 2-3 beef bouillon cubes (optional for a richer flavor), parsley
• Cooked, drained, and cooled soup pasta (optional: anci pepe, tubietti, starletta, orzo)

Instructions

1. Prepare your pasta while cooking as per package instructions.
2. In a large soup pot (minimum 2 quarts), sauté the onion, celery, and leeks in olive oil until tender, seasoning them with salt, pepper, and 1/2 teaspoon of garlic powder along the way.
3. Pour in broth, bring it to a boil, and simmer for about 10 minutes, or until carrots and turnips are tender.
4. Add canned diced tomatoes and bring the pot back to a boil, simmer for an additional 10 minutes.
5. Add more water if necessary to cover the vegetables, season them with beef base (or bouillon) for a richer taste, and add salt and pepper if desired.
6. Introduce sliced yellow squash, zucchini, water chestnuts, and baby corn, bringing the soup back to a boil and cooking until the squash and zucchini become tender.
7. Add spinach, allowing it to wilt but keeping it bright green. Mix in parsley and remove the pot from heat.
8. If desired, spoon cooked pasta into bowls or mugs and ladle in heated soup.
9. Serve with garlic toast or country-style biscuits (such as Pillsbury).

Enjoy this hearty and flavorful soup! For a more Asian influence, try enhancing it with soy sauce, ginger, and red pepper flakes to taste.

1. In the Uncategorized section of this website, you can find the recipe for Tasty, Asian-Influenced Winter Vegetable Soup, which provides a delicious blend of nutrition in each serving.
2. If you're looking for instructions on how to prepare this soupy delight, note that the recipe calls for slicing celery into 1/2-inch pieces.
3. In the ingredients list, you'll find various vegetables like carrots, turnips, squash, zucchini, water chestnuts, baby corn, and bok choy, all of which contribute to the meal's overall nutritional profile.
4. The soup is served with cooked, drained, and cooled soup pasta (optional), adding an extra layer of texture to each bite, making it more than just a soup recipe – it's a complete meal!

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