Hearty Vegetable Soup

Hearty Vegetable Soup Recipe | The Olive Crush
 
The leaves are beginning to turn, the nights are getting colder. This soup will warm your belly and is good to take to gatherings and events; everyone will thank you!

Hearty Vegetable Soup
Serves 14
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 8 medium carrots, sliced
  2. 2 large onions, chopped
  3. 4 celery ribs, chopped
  4. 1 large green pepper, seeded and chopped
  5. 1 tablespoon The Olive Crush Herbs De Provence Extra-Virgin Olive Oil
  6. 1 garlic clove, minced
  7. 4 cups water
  8. 1 can (28 ounces) diced tomatoes, undrained
  9. 2 cups V8 juice
  10. 2 cups chopped cabbage
  11. 2 cups frozen cut green beans
  12. 2 cups frozen peas
  13. 1 cup frozen corn
  14. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  15. 2 teaspoons chicken bouillon granules
  16. 1-1/2 teaspoons dried parsley flakes
  17. 1 teaspoon salt
  18. 1 teaspoon dried marjoram
  19. 1 teaspoon dried thyme
  20. 1 bay leaf
  21. 1/2 teaspoon dried basil
  22. 1/4 teaspoon pepper
Instructions
  1. In a Dutch oven, saute the carrots, onions, celery and green pepper in Herbs de Provence Olive Oil until crisp-tender.
  2. Add garlic; cook 1 minute longer.
  3. Stir in the remaining ingredients and bring to a boil.
  4. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender.
  5. Discard bay leaf.
Adapted from www.tasteofhome.com
The Olive Crush https://www.theolivecrush.com/

Products Used In This Recipe

  • With top notes of savory, thyme and bay leaf, our all natural Herbs de Provence EVOO is a show stopper.
     
    Tip: Herbs de Provence is a good addition to any dish from the Mediterranean region and is especially good mixed with olive oil to coat chicken, fish, tomatoes or chunks of potato for roasting, adding to a pizza sauce or drizzling over game or kabobs before roasting. It's also used for seasoning salads, sauces and cheeses, as well as soups and stews

Cream of Roasted Red Pepper & Tomato Soup with Tuscan Herb Olive Oil

When you can’t beat the autumn (or winter) chill, warm up with this roasted pepper tomato soup, using our popular Tuscan Herb olive oil

Cream of Roasted Red Pepper & Tomato Soup with Tuscan Herb Olive Oil
Serves 4
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 2 - 28 oz. cans tomato puree
  2. 1/2 cup white wine
  3. 2 cups chicken or vegetable stock
  4. 2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
  5. 3 tablespoons Tuscan Herb Olive Oil
  6. 1 medium yellow onion, finely diced
  7. 4 large cloves garlic, minced
  8. 1 bunch fresh basil leaves washed, dried, & torn (reserving 6 small sprigs for garnish)
  9. 1 teaspoon dried oregano
  10. 1/2 cup grated Romano cheese
  11. 1 cup heavy cream
  12. sea salt and fresh ground pepper to taste​
Instructions
  1. In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan Herb Olive Oil over medium-high heat.
  2. Add the onion and saute until translucent, for about 3 minutes.
  3. Add the garlic and saute for another minute.
  4. Add the white wine and reduce by half.
  5. Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.
  6. Lower the heat to medium and simmer for 20 minutes.
  7. Remove the pot from heat.
  8. Using an immersion blender, puree the hot soup until smooth and creamy in consistency.
  9. Add the heavy cream and Romano Cheese and stir to combine.
  10. Add salt and pepper to taste.
  11. Drizzle each bowl with approximately one teaspoon of Tuscan Herb Olive Oil and a sprig of basil.
  12. Serve immediately.
The Olive Crush https://www.theolivecrush.com/

Products Used in this Recipe

  • Our Tuscan Herb Olive Oil is an amazing proprietary blend of several herbs including Oregano, Basil, Garlic, and Rosemary. A total of 6 different herbs were selected, and then their essential oils were added in a precise ratio to a very high quality Olive Oil. The result: a superior Bread Dipping and Seasoning Oil that exhibits a superlative balance of fresh herb flavors. This is one our best-sellers!
     
    Tip: Pour it straight from the bottle for bread dipping, and to season grilled or roasted vegetables, meats and potatoes. Drizzle it on, after cooking or grilling to release the maximum amount of flavor. For a quick herb salad dressing, mix it 2 or 3 to one with our Premium White, Sicilian Lemon White, Aceto Balsamico di Modena 4 Leaf or even our Fig Balsamic Vinegar.