market vegetable

Yield: 1 serving
Community Recipe from


  • 1 1/2 teaspoon(s) olive oil
  • 1 large leek white part only cut into 1 in pieces wash well
  • 1 carrot sliced
  • 1/2 medium onion diced
  • 1/2 celery stalk sliced
  • 3 clove(s) garlic minced
  • 1 tablespoon(s) california chiles/ ground curry
  • 7 cup(s) basic vegetable stock
  • 4 roma tomatoes chopped
  • 4 cup(s) seasonal vegetables, cauliflower, broccoli, carrots, sweet potato
  • turnips, mushrooms, corn peas, cut 1/2 in diced
  • 1 bay leaf
  • 2 tablespoon(s) salt
  • 1 small bunch spinach, roughly chopped
  • 2 tablespoon(s) chopped fresh basil


  1. Heat oil in stock pot, heat over med heat, Cook leek, onion, celery, garlic, stirring often, until vegetables are soft about 5 minutes.
  2. add ground chiles, and cook x 1 in, add 6 cups of stock and bring to a simmer. in a blender puree 2 of the tomatoes with 1 cup stock. dice other tomatoes and add to soup. when soup begins to simmer add assorted vegetables bay leaf and salt and pepper. simmer until vegetables are tender. about 45 minutes. stir in greens parsley and basil cook x 5 minutes

  3. you can add a handful of cooked bulgar, barley, or brown rice
  4. add 1 cup precooked beans, garbanzos, black, kidney, lima, or white
  5. add roasted corn
  6. you can puree the in tire soup or not
June 2012

This recipe is a personal recipe added by elizabeth413 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

market vegetable Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy