2 teaspoons canola oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 large onion -- coarsely chopped
1 cup baking potato -- coarsely chopped
1 cup carrots -- coarsely chopped
1 cup broccoli -- coarsely chopped
3 cups chicken or vegetable stock
1 whole bay leaf
to taste salt and freshly ground pepper
In a large saucepan or stockpot, warm the oil over medium heat. Add the herbs and onion and sauté until the onion begins to soften - 3 to 5 minutes. Add all the vegetables, the stock and the bay leaf and bring to a boil. Reduce the heat and simmer until the vegetables are tender - 15 to 20 minutes.
Remove the bay leaf, season with salt and pepper and serve.
Yield: 4 to 6 servings.
NOTES : Short on time but you want to put something healthier than canned on the table? Just 15 minutes, and you have a fresh, homemade soup. I grew up with soups like this, watching my mom and grandmom make them from whatever my grandfather brought in from his garden. Believe me - it doesn't take much more time than canned and it tastes SO much better!
Source:
"In the Kitchen with Bob Light and Easy"
Copyright:
"©2000 Robert Bowersox, QVC Publishing, Inc."