Vegetable Soup

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Vegetable Soup

6 cups water
1/4 tsp dried thyme
1 bay leaf
1-1/2 tsp salt
1/4 tsp black pepper
1-1/2 cups carrots, diced
1 head garlic, peeled and crushed
1-1/2 cups carrots, diced
3 cups leeks (white part only), sliced
2-1/2 cups onions, diced
1-3/4 cups potatoes, diced
1-1/4 cups small pasta
1 cup green beans, sliced
4 tsp butter
1/4 tsp black pepper

Combine water, thyme, bay leaf, salt pepper and garlic in a stock pot. Bring to a boil over medium-high heat. Add carrots; return to boil. Reduce heat and simmer for 5 minutes. Repeat with leeks, then
onions, then potatoes, simmering 5 minutes after each
addition. Return to boil; add pasta and cook, covered, stirring occasionally, for 8 minutes. Add green beans and cook until vegetables are tender and soup is thick, 7 to 8 minutes more. Discard bay leaf before serving.

   

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