Chunky Vegetable Soup

Calhoun's Restaurant Copycat Recipe

1/4 cup olive oil
2 red bliss potatoes, chopped
1 onion, chopped
1 stalk celery, chopped
1 leek (white part only), halved lengthwise and chopped
1 turnip, chopped
1 carrot, chopped
1/4 cup chopped shallots
3 cloves garlic, minced
4 cups Basic Vegetable Stock
Bouquet Garni (see Notes)
5 zucchini, chopped
2 cups chopped plum tomatoes
1 yellow summer squash, chopped
1 cup green beans, cut into 1-inch pieces
1/4 teaspoon red wine vinegar
fine sea salt
freshly ground black pepper

Heat oil in a 3 quart soup pot over high heat until hot. Add the potatoes, onion, celery, leek, turnip, carrot, shallots, and garlic. Stir the vegetables around until they begin to cook but don't turn brown. Add the Basic Vegetable Stock and the Bouquet Garni to soup pot. Bring to a boil. Reduce heat to simmering and cook for 45 minutes. Add the zucchini, tomatoes, summer squash, and green beans to soup pot. Simmer 15 minutes more. Stir in the vinegar. Season to taste with salt and pepper. If the soup is too thick, stir in a little water or more Basic Vegetable Stock. Makes 4 to 6 servings.

Notes: Bouquet Garni: Bundle 3 sprigs fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth. Tie closed with string.