• Prep Time:
  • Cooking Time:
  • Serves: 14 Servings

Vegetable Confetti Soup

  • Recipe Submitted by on

Category: Soups, Vegetables

 Ingredients List

  • 1 tb Vegetable oil
  • 2 md Onions; minced
  • 4 lg Carrots; peeled,
  • - cut into 1/3-in dice
  • 2 lg Trimmed fennel bulbs
  • - cut into 1/3-in dice
  • 10 c Chicken stock or broth
  • 1 ts Dried tarragon
  • 1 ts Dried thyme
  • 1 lg Red pepper
  • - cut into 1/3-in dice
  • 2 md Zucchini
  • - cut into 1/3-in dice
  • 12 lg Mushrooms
  • - trimmed, quartered
  • Salt
  • Freshly ground pepper
  • Grated imported Parmesan
  • - for serving


HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir
often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer,
covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini
and mushrooms. Cook, covered, for 10 minutes more. Season to taste with
salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3
months. Serve hot, garnished with cheese. Makes 14 Cups

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