Soups and Stews

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Auntie Deneen's French Onion Soup
Bacon-Potato Chowder
Baked Potato and Bacon Soup
Bayou Gumbo
Bread Soup Bowls
Broccoli Cheddar Soup
Broccoli Cheese Soup
Chicken Macaroni Stew
Chili
Cream of Broccoli Soup
Egg Drop Soup
Garden Vegetable Soup
Hazel's Elephant Stew :-)
Meatball Soup
Quick Vegetable Soup
Reuben Chowder
Turnip, Potato, and Leek soup
Vegetable Beef Soup
Quick Vegetable Soup

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."