Vegetable Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Onion , diced

or Two Shallots

1

Lemongrass

2

Turnips , diced

1 bunch

Bok Choy , chopped

3

Carrots , diced

2

Potatoes , chopped

1/2 bunch

Collard Greens

to taste

Fresh Herbs , leftover

5 cups

Chicken Stock

or Beef Stock or Vegetable Stock

1

Fennel Bulb , sliced

to taste

Water

to taste

Salt

to taste

Ground Black Pepper

1 2/3 cups

Canned Fire Roasted Diced Tomatoes

to taste

Chicken , leftover

or Beef or Turkey

as needed

Olive Oil

or Butter

to taste

Parmesan Cheese

to taste

Croutons

Cooking Instructions

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Step 1

In a large stock pot, sauté the Onion (1) , Lemongrass (1) , and Fennel Bulb (1) in Olive Oil (as needed) until translucent.

Step 2

Add the Chicken Stock (5 cups) and bring to a boil.

Step 3

Add in Turnips (2) , Carrots (3) and Potatoes (2) and bring to a boil.

Step 4

Add the Canned Fire Roasted Diced Tomatoes (1 2/3 cups) . Allow veggies to become slightly tender.

Step 5

Add the Bok Choy (1 bunch) , Collard Greens (1/2 bunch) or other leafy greens that you have to the pot.

Step 6

If you desire, shred any Chicken (to taste) and add it to the pot at this time. Also any additional Water (to taste) to make to your desired consistency.

Step 7

Season with Salt (to taste) , Ground Black Pepper (to taste) , and Fresh Herbs (to taste) .

Step 8

Allow this to simmer for 45 minutes to 1 hour.

Step 9

Serve hot. Sprinkle with Parmesan Cheese (to taste) and Croutons (to taste) to garnish. Enjoy!