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Vegetables soup

A CLASSIC classic. A vegetable soup, without potatoes, without pasta. Just vegetables! Perfect for lunch with a well buttered slice of bread.


3 tablespoons of vegetable oil

2 yellow onions, diced

1 bay leaf

1 teaspoon of thyme

1/2 teaspoon garlic powder or a minced clove of fresh garlic

3 stalks of celery, sliced

3 carrots, peeled, in half slices

1/2 green cabbage, roughly chopped

A dozen fresh green beans (a good handful), cut into quarters

1 can of 796ml diced tomatoes

1 liter of unsalted vegetable broth

3 cups of water

3 tablespoons of salted herbs (Herbes salées)

Salt and pepper to taste


Over medium heat, heat the oil and cook the onion. Add the bay leaf, thyme and garlic. Cook for a few minutes until fragrant. Add the vegetables and cook for 5 minutes, stirring constantly. Add the rest of the ingredients, stir and bring to a boil.

Reduce heat to medium-low and cook, with the lid ajar, about 40 minutes or longer, until the carrots are cooked through.

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© 2020 par Marie-Michelle Chouinard