MH published on June 3, 2009
Carolina Vegetable Soup
Total time: 30 minutes
Yields: 4 servings
Author: Anne and Chuck Strehl
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Ingredients
- 3 tablespoons vegetable oil
- 2 cups onions, chopped
- 3 cloves garlic, minced or pressed
- 1 cup carrot, peeled and chopped
- 1 cup sweet potatoes, peeled and cubed
- 0.5 cup celery, chopped
- 1.5 cups zucchini, chopped
- 1 cup beans, fresh, frozen, or canned
- 0.75 cup corn kernels, frozen
- 1.5 cups tomatoes, chopped
- 0.5 teaspoon thyme, fresh (0.25 teaspoon dried)
- 0.25 cup barbeque sauce
- 4 cups water
- 1 teaspoon salt
- 0.5 teaspoon pepper, black
- 2 tablespoons parsley, chopped
- Tabasco sauce, to taste
- 2 tablespoons basil, chopped (optional)
- chopped scallions, optional
Instructions
In a large soup pot, warm oil on medium heat and saute onions and garlic until onions are translucent, about ten minutes.
Add carrots, sweet potatoes and celery and saute for three minutes.
Add zucchini, lima beans, corn, tomatoes, thyme, and barbeque sauce. Stir for a minute and add water, salt, and black pepper.
Cover and bring to a boil; reduce heat to low and cook for twenty minutes.
About 5 minutes before serving, add parsley, Tabasco sauce, and basil.
Serve topped with chopped scallions.
In a large soup pot, warm oil on medium heat and saute onions and garlic until onions are translucent, about ten minutes.
Add carrots, sweet potatoes and celery and saute for three minutes.
Add zucchini, lima beans, corn, tomatoes, thyme, and barbeque sauce. Stir for a minute and add water, salt, and black pepper.
Cover and bring to a boil; reduce heat to low and cook for twenty minutes.
About 5 minutes before serving, add parsley, Tabasco sauce, and basil.
Serve topped with chopped scallions.
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