Garden State Vegetable Soup
1 T. Olive Oil
1 White Onion
1 Carrot
1 Turnip
1 Parsnip
1/4 Rutabaga
2 stalks Celery
3 cloves Garlic, minced
1/2 tsp. Dry Thyme
1/2 tsp. Dry Oregano
1/2 tsp. Dry Basil
2 Qts. Chicken Stock, hot
1 T. Fresh Herbs, chopped (optional)
1 Beefsteak Tomato
2. Leeks
1 sm. Zucchini
1 sm. Yellow Squash
1 Cup Corn Kernels
1 Cup Mushrooms, sliced
8 oz. Fresh Spinach
1 tsp. Salt
to taste Fresh Cracked Black Pepper
Dash Worcestershire
Dash Tabasco
Peel and/or wash all vegetables, then, dice into 1/2″ x 1/2″ pieces, keeping the vegetables separate. In a 4 quart soup pot, heat the olive oil, add the onion and sauté until tender. Add the carrots, turnips, parsnips and rutabaga. Stir, then, add the garlic, shallots and dry herbs. Stir again, then, cover and cook the vegetables for 3-4 minutes. Stir occasionally. Add the hot chicken stock, fresh and remaining ingredients, excluding the spinach and seasonings. Add those ingredients lastly, after the squash is tender. Season to your taste.
Serves 6.
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