Vegetable Soup

• We typically cook this soup after we’ve made ricotta and have a whey byproduct, which can serve as our liquid base.
• Once cooled, we emulsify the soup in a blender and store in mason jars. This allows us to freeze individual servings.
• Adapted from Cooking Classy Vegetable Soup

Ingredients

• 2 Tbsp olive oil
• 1½ cups yellow onion, chopped (1 medium)
• 2 cups carrots, peeled and chopped (about 5)
• 1¼ cups celery, chopped (about 3)
• 4 garlic cloves, minced
• 7¼ cups liquid (low-sodium broth, whey, or water)
• 2 (14.5 oz) cans diced tomatoes (undrained)
• 3 cups potatoes, peeled and diced (about 3 medium)
• 2 bay leaves
• ½ tsp dried thyme
• Salt and freshly ground black pepper
• 1½ cups chopped canned green beans
• 1 cup frozen peas

Directions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onions, carrots, and celery and sauté until soft. (approx 4 minutes) Add garlic and sauté 30 seconds longer.
3. Add in liquid, tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste.
4. Bring to a boil, then add green beans.
5. Reduce heat to medium-low, cover, and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
6. Add peas and cook 5 minutes longer.