Tomato Vegetable Soup

Source : In An 8qt Stock Pot Toss In The Oil Turn It To Low And When Up To Temp Add In The Onions Let It Simmer A Few Minutes Until The Onions Have Reduced ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 13, 2022

Step:

  1. In an 8qt stock pot, toss in the oil, turn it to low, and, when up to temp, add in the onions.

  2. Let it simmer a few minutes until the onions have reduced a little, and then add in the red pepper, garlic, and salt.

  3. Add the onion powder, garlic powder, and black pepper only after the mixture of veggies has softened and reduced a bit. Onions should be translucent.

  4. Let the flavors marry a few minutes, and then add the tomatoes.

  5. Turn the heat up to high, stir thoroughly, and bring the tomatoes to a decent boil.

  6. After a few minutes, the tomatoes should be soft, so turn it back to low and mash the tomatoes to oblivion with one of those masher mauler potato masher tools.

  7. Bring it to medium heat, stir in the celery, fennel, carrots, and artichokes, and let it all marry a little.

  8. Now stir in the baby kale and freekeh, reduce to low heat, and the soup is cooked when the kale has given up the ghost and the freekeh is soft like cooked barley. Add additional salt and pepper to taste, and serve.


Ingredients

  1. 3 tbsp olive oil, extra virgin
  2. 2 small onions, finely minced
  3. 1 large red bell pepper, finely minced
  4. 5 clove garlic, finely minced
  5. 3 tbsp salt
  6. 1 tbsp onion powder
  7. 1 tbsp garlic powder
  8. 1 tbsp black pepper
  9. 2 can 28oz. whole peeled tomatoes
  10. 3 stick celery, sliced thin
  11. 3 stick fennel, sliced thin
  12. 6 small carrots, sliced thin
  13. 1 can 14oz. artichoke hearts, quartered
  14. 2 cup baby kale
  15. 1 cup freekeh

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