This is one of my favorite things to make on a night when I don't feel like putting a huge amount of effort into dinner. It can be plain and simple or can get fancy if you feel like it. This is from a Rachel Ray recipe, but I've adapted my own twist on it. It works well with a variety of veggies, different store bought broths, and whatever herbs you have on hand. You can serve it with crescent rolls, biscuits, crackers, chicken salad, etc. Here's tonights version, served with crescent rolls:
Quick Veggie Soup with Veggies
2 carrots, peeled and sliced into small coins
1 large parsnip, peeled and sliced into small coins
1 stalk celery, sliced
1/4 yellow onion, sliced
Fresh parsley - about a handful
Chicken broth (box)
Salt and paper to taste
Place a pot on the stove over medium heat.
Put about 1 tbsp. of olive oil in the pot.
Chop the veggies and add them to the pot.
Sweat the veggies for about 5 minutes over medium heat.
Add the bay leaf and the chicken broth to the pot.
Raise heat to medium high and bring to a boil.
When it starts to boil, reduce heat to low and simmer for about 10 minutes (or until you are ready eat).
Sprinkle chopped fresh parsley on top and serve.
Add salt and paper to taste.
Prep time - about 10 minutes
Cook time - 10-15 minutes
1 soup pot, chopping board and knife