Vegetable Soup

This light and tasty soup is a quick and easy meal to make.Using vitamin rich carrots, potatoes and peppers, it is not only good for you but full of flavor. The leeks and corn add a bit of sweetness and the celery seed adds a distinctive heady flavor.

Print this recipe

4 Russet potatoes, cubed
1 carrot, cubed
1 bell pepper, cubed
1 leek, sliced
1 tomato, chopped
1 cup frozen peas
1/2 cup corn kernels (canned)
3 chicken backs or thighs
1 teaspoon celery seed
1 tablespoon Kosher salt
2 tablespoons olive oil
6 cups water or stock

Heat the oil in a large pot and add the carrot, pepper, leek, celery seed and salt. Cook for 10 minutes until the vegetables soften. Add the water (or stock of choice) and the chicken backs. Cook for 30 minutes or until reduced to half. Remove the chicken backs and add the potatoes, chopped tomato, peas and corn. Cook for an additional 15 minutes or until the potatoes are tender. Remove and shred any meat on the chicken backs and add the pieces to the soup.

Serves 4 to 6.

%d bloggers like this: