Vegetable Soup

Vegetable Soup

Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • 8-quart Dutch Oven with Cover

Ingredients:

  • 2 tablespoons olive oil
  • 2 cups roma tomato, diced
  • 1 cup onion, diced
  • 2 cups celery, diced
  • 2 cups broccoli, small chopped
  • 1 cup red bell pepper, julienned
  • 1 cup green bell pepper, julienned
  • 1 tablespoon garlic, minced
  • 1 cup zucchini, diced
  • 1 cup yellow squash, diced
  • Salt and black pepper to taste
  • 2 tablespoons chicken base
  • 2 cups Swiss chard
  • 2 cups tomato juice

Procedure:

  • In the 8-quart Dutch Oven, add olive oil and preheat at medium-high heat for 3 minutes.
  • Reduce heat to medium and add all the vegetables, except Swiss chard. Sauté for 3 minutes.
  • Add tomato juice, stir well for 1 minute and a half, and add 9 cups of water.
  • Add chicken base and Swiss chard. Mix well. Cover with the Redy-cook® valve open and cook until the valve whistles (9 minutes).
  • Reduce heat to low, stir, cover with the valve closed and cook for 5 more minutes. Serve immediately.