French-Style Vegetable Soup
From: Petit Chasseur, Laterriere, Quebec, Canada
Servings: 12
IngredientsPreparation
  • 4 tablespoons [60 g] butter
  • 1 cup [250 mL] carrot dices
  • 1 cup [250 mL] celery dices
  • 3 onions, minced
  • 6 tablespoons [90 mL] liquid beef broth concentrate
  • 1 [28-ounce / 796-mL] can tomatoes
  • 1 [6-ounce / 170-mL] can tomato paste
  • 1 clove garlic, minced
  • 1 tablespoon [15 g] sugar
  • 1 tablespoon [15 mL] salt
  • 1/2 teaspoon [2.5 mL] savory
  • 1/4 teaspoon [1 mL] marjoram
  • 1/2 teaspoon [2.5 mL] pepper
  • 12 cups [3 L] water
  • 1/2 cup [125 mL] rice or
    1 cup [250 mL] vermicelli noodles
  • Melt butter into a large casserole; mix in carrot and celery dices, minced onions and beef broth concentrate.
  • Mix well; then simmer for 15 minutes, over low heat.
  • Well mix in tomatoes with juice, tomato paste, minced garlic, sugar, salt, savory, marjoram and pepper.
  • Pour in water and bring to a boil.
  • Cover and leave to simmer for 1 hour.
  • Mix in rice or vermicelli noodles.
  • Leave to simmer for 20 minutes more before serving.