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French Style Vegetable Soup

A hearty vegetable soup that’s easy enough for every day but unique enough for a special dinner. The vegetables used can be fresh, frozen, canned or dried making it work any time of the year.

Source: unknown (Entered by Teresa Cheely)
Serves: about 4
Vegetarian!

Ingredients
2 teaspoons olive oil
1 cup chopped onions
1 cup sliced mushrooms
1 cup chopped carrots
1 cup bell pepper chopped (any color)
2 teaspoons Slow Dog Herbes de Provence
1/4 teaspoon black pepper
2 cups diced tomatoes, canned or fresh
1 14 ounce can vegetable broth
2 cups cooked navy beans drained
1 loaf french bread in 1/2 inch slices
1/4 cup Parmesan cheese shredded or grated

Step by Step Instructions
  1. In a Dutch oven, heat oil over medium high heat. Add onion, mushrooms, carrot, and gell pepper. Cook for about 3 minutes. Add Herbes de Provence, pepper, tomatoes and broth. Bring to a boil, cover and reduce heat.
  2. Simmer for 5 minutes. Stir in navy beans, cover and simmer for another 5 minutes. While soup is cooking, make croutons.
  3. Toast bread. Arrange on baking sheet. Sprinkle with Parmesan. Broil for 2 minutes or until cheese melts. Watch closely! Top the bowls of soup with the croutons.

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