Garlic Vegetable Soup

This is a great tasting soup recipe shown to me by my Auntie Ethel Sabourin. It’s a vegetable soup, but you add the garlic at the end to give it a strong garlicky flavor.

Step: 1

Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.

Step: 2

Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.

Step: 3

Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.

Per Serving: 194 calories; protein 9.1g; carbohydrates 23.6g; fat 6.3g; sodium 1008.7mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.