It's been a busy weekend for Bloghungry and PopMuse. We've gotten through our list of errunds and continued our never-ending search for the perfect couch. Some weekend highlights include happyhour at Icandy, a trip to the new West Elm store in Santa Monica, and finally watching Project Jay. I haven't done much cooking this weekend, but I did make a pot of vegetable soup tonight for dinner. This is a quick recipe for a pot of light veggie soup that will help you clean out your vegetable drawer. Serve with a crusty piece of bread and enjoy.
Vegetable Soup 2 tablespoons olive oil Heat oil in large heavy pot. Add onion and celery and cook until tender. Stir in carrots and potatoes and toss to coat. Stir in zucchini. Add chopped tomatoes and stock and bring to a boil. Reduce heat so that soup simmers until the potatoes and carrots are tender about 15 - 20 minutes. Stir in pasta and peas and simmer for 5 minutes. Serve hot.
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped or shredded
1 Idaho potato, diced
1 cup chopped zucchini
1 cup chopped canned tomatoes
6 cups (48oz) vegetable stock
1/2 cup tiny pasta (alphabet, etc.)
1 cup frozen peas
salt and pepper
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