1 smal clove garlic, smashed, peeled, and finely chopped
2 cups drained and lightely crushed canned tomatoes
8 cups chicken stock
1/4 tsp. dried marjoram
1/2 lb. firm potatoes, peeled and cut into 1/4 in. dice
1 small carrot, peeled and cut into 1/4 in. dice
3/4 lb. peasin the pod, shelled
3 medium scallions, trimmed, and thinly sliced across the diagnol
2- 2 1/2 tbsp. kosher salt, to taste
freshly ground black pepper, to taste
cayenne pepper
hot red pepper sauce
Instructions
in a medium saucepan, melt butter over medium heat. stir in the onion and garlic and cook for 5 minutes, or until translucent. stir in the tomatoes, stock, and marjoram. bring to a boil. lower the heat and simmer for 15 min. stir in the potatoes and carrot. simmer for 5 min. stir in the fresh peas. simmer for 10 min. if using frozen peas, stir in now. add the scallions, salt, black pepper, cayenne ppper and hot red pepper sauce and heat through.
Originally Submitted
3/16/2013
0 Out of 5 from
0 reviews
You can add this Six- Vegetable Soup recipe to your own private DesktopCookbook.