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Home cooking: Chunky vegetable soup is good with or without meat

February 10, 2011

This is a really tasty soup. The recipe was originally given to me by one of my closest friends, Christy Tanner of Bowie, Md.

You can add chicken or sausage if you want, but I like it better without meat. Try it with a grilled cheese sandwich on the side. The soup freezes fairly well, too, so you can make big batches of it and save it for later.  

For the canned tomatoes, get the kind with basil and oregano. It really adds to the flavor.

— Recipe courtesy of Jaclyn M. Myer, Williamsport High School teacher for ProStart 1 and 2, a restaurant-management program
 
Chunky veggie soup

3 tablespoons olive oil
1 tablespoon tomato paste
3 medium red potatoes (see cook’s note)
1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
1 medium yellow squash (see cook’s note)
1 medium zucchini (see cook’s note)
5 cups Swanson Organic Chicken Broth, or similar
1 medium can Italian-style stewed tomatoes with basil and oregano (see cook’s note)
A large handful fresh basil, chopped
3/4 cup shredded Parmesan cheese (to taste)
Pepper and crushed red pepper, to taste

In a large pot, heat the oil and tomato paste. Add potatoes, bell peppers, squash and zucchini and set on medium heat for 10 minutes.

Add chicken broth and tomatoes with juice, and bring to a boil. Simmer for about 15 minutes, then add 1/2 cup Parmesan cheese, basil and spices.

When serving, sprinkle remaining cheese on top.

Cook’s note: To make more soup, add another potato, squash and zucchini and use a large can of stewed tomatoes.

Serves about 8.

— Recipe courtesy of Jaclyn M. Myer, Williamsport High School teacher for ProStart 1 and 2, a restaurant-management program

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