Tuesday, September 22, 2009

Free Form Vegetable Soup

This recipe exemplifies what homey soup is all about. Everything you have on hand into the pot. My mom had been making this soup for years and now I make it for new moms, sick friends, etc. It's basic veggie soup with a hint of lemon to wake things up. Free free to improvise with your favorite veggies. The fall season is nearly upon us so go get your soup pot ready!

Vegetable Soup

2 large cans low-sodium chicken stock (roughly 4-6 cups)
2 16-oz. cans of crushed tomatoes
1 Tbl. each dried thyme, basil and oregano
juice of one large lemon
1 package cheese-filled tortellini (can use frozen or dried OR rice/other pasta but the tortellini is a crowd favorite!)
2 tsps. salt

All veggies are fresh, chopped and in whatever amounts you like...
white button mushrooms

Add all chopped veggies to the stock and canned tomatoes. Add lemon. Bring up heat on soup and simmer for 40 minutes. When ready to serve, add tortellini and cook another 15 minutes. Serve with extra lemon juice if needed.

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