Vegetable soup

I love a creamy, pureed “potage” version of vegetable soup, but it appears, for the moment, my children prefer to actually see the vegetables they are turning their noses up at.  I guess that is what I get for telling them there was pumpkin in the spaghetti sauce all along.
So, I have spent the last couple of weeks reading up on vegetable soups.  I keep coming back to recipes for  minestrone and cabbage soups.  And, after four tries, this is what ended up on the table tonight…I think I even heard my son mutter, “This doesn’t taste too bad,” between mouthfuls.Vegetable Soup for 8

3 TBSP Butter or Olive Oil
2 small strips of bacon, chopped (optional)
2 small onions, diced
2 leeks (any size, mine were large), sliced thin, white and tender green parts
3 carrots, peeled and diced
3 stalks celery, sliced
4 medium or 7-8 small potatoes, washed and diced (I left the peel on)
1TBSP salt, 1/2 tsp pepper

1 28 oz can whole tomatoes, chopped with the juice
1 medium zucchini, sliced thin
8 cups homemade chicken stock, or low sodium chicken broth
1/4 cup chopped fresh parsley
Tied in a bunch: 1 sprig each, rosemary, thyme and sage

In large dutch oven or saucepan, melt butter over medium heat.  Add onion, leeks and bacon if using.  Cook until onion is soft (3-5 minutes)  Season with salt and pepper.  Add carrots and celery and cook until soft (10 minutes or so)   Add zucchini, tomatoes, and potatoes.  Continue cooking for 10 minutes.  Add chicken stock, and fresh herbs.  Bring to a boil over medium heat.  Reduce heat and simmer 25- 30 minutes, until all vegetables are soft.  Remove herb bunch.  Season to taste with salt and pepper.  Serve.

Leftovers make a great lunch, either in the thermos or reheated in the microwave.

Happy Packing!

Kim

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