Name: Vegetable Soup in a Fondue Pot
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 carrots, peeled and thinly sliced on a mandolin; 1 stalk celery, finely chopped; 1 can 14 oz (398 ml) diced tomatoes, drained; 1 can 19 oz (540 mL) white beans, rinsed and drained; 4 cups (1 litre) chicken or beef broth; 1/4 cup (60 ml) parsley, chopped; Salt and pepper

Ingredients

2 carrots, peeled and thinly sliced on a mandolin
1 stalk celery, finely chopped
1 can 14 oz (398 ml) diced tomatoes, drained
1 can 19 oz (540 mL) white beans, rinsed and drained
4 cups (1 litre) chicken or beef broth
1/4 cup (60 ml) parsley, chopped
Salt and pepper

Preparation

In a fondue pot with a capacity of at least 4 litres (8 cups), combine all the ingredients except for the parsley. Season with salt and pepper.
Light the burner. Cover and bring to a boil. Uncover and simmer until the vegetables are tender, about 20 minutes. Add the parsley. Adjust the seasoning.

Note from Ricardo

Check to make sure that you always have enough fuel in the burner while cooking.

* Recipe developed as part of "A Guide to survive the winter" - Menu for 2 days of power outage.

Looking to save time while preparing this recipe? Find the Chicken Broth RICARDO at IGA grocery stores.

Vegetable Soup in a Fondue Pot

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note