Dad’s Classic Vegetable Soup
Stock Ingredients…
2 qts. Water
2 cubes Maggi Vegetable Bouillon
1/4 medium carrot
1/4 stalk of celery
1/4 green bell pepper
1/4 medium Vidalia onion
1 garlic clove
Boil water and add crushed bouillon cubes…
Reduce temperature to medium heat, cover the pot and readjust the temperature to where the water has a light roll…
While the bouillon is simmering, prepare the vegetables for adding to the stock…
Peel celery to remove strings, then dice the celery, onion and bell pepper into fine pieces and add to stock…
Crush the garlic clove and add to the pot.
Salt, pepper and Tabasco to taste… more will be added to the final product.
Keep the pot covered, but vented to reduce the mess…
Simmer for 30 minutes, stirring occasionally…
Using the boat motor blender, blend the stock mixture until the mixture has puréed…
Reduce heat to low setting…
Prepare vegetables to build the soup…
Ingredients…
1/4 red bell pepper
1/4 Vidalia Onion
1/4 stalk of celery
1/4 medium carrot
1 medium potato
1 medium tomato
1/4 cup corn
2 cabbage leaves
2 tbls. olive oil
Cut the pepper, onion, celery, cabbage and carrot into any size you like…
Peel and cut the potato into 1/2” to 3/4” cubes…
Peel and cut the tomato into 1/2” to 3/4” cubes and retain the liquid with the pulp...
Season all of the vegetables with cracked pepper and salt...
Sauté the pepper, onion, celery, carrot, corn and potato in the olive oil until all of the vegetables begin to brown…
Bring the stock to a light boil and add the sautéed vegetables, tomato and cabbage to the stock…
Reduce the heat and simmer for 10 minutes…
As soon as the potatoes are done, the soup is ready for final cracked pepper, salt and Tabasco to taste!