Ian Lai
urban agriculture consulting
 
                   
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Zero Mile Vegetable Soup

  • ½ cup olive oil
  • 3 medium onions diced
  • 3 carrots diced
  • 6 ribs celery
  • 3 parsnips diced
  • 6 cloves garlic sliced
  • ½ cup herbs
  • 2 rutabaga diced
  • 6 beets diced
  • 4 medium potatoes
  • 1 head cabbage chopped
  • 2 tins diced tomatoes (28oz
  • 2 tins tomato paste
  • Stock or water to cover
  • 1 cup of precooked beans
 

Preheat large stockpot, add oil

Sweat vegetables on medium heat in order of appearance

Add a pinch of salt as you add more vegetables

Once all vegetables are soft add tomato paste and diced tomatoes

Cover with water and simmer for 20 minutes

Add cooked beans and simmer for another 5 minutes

 

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