Carolina Vegetable Soup (Moosewood Restaurant New Classics)
  • 3T oil
  • 2c chopped onions
  • 3garlic cloves ,minced or pressed
  • 1c peeled and chopped carrots
  • 1c peeled and cubed sweet potatoes
  • 1/2 c chopped celery
  • 1 1/2 c chopped zucchini
  • 1c fresh, frozen, or canned lima beans
  • 3/4 c frozen corn kernels
  • 1 1/2 c fresh chopped tomatoes
  • 1/2 t fresh thyme (1/4 t dried)
  • 1/4 c BBQ sauce
  • 4c water
  • 1t salt
  • 1/2 t black pepper
  • 2T chopped fresh parsley
  • Tabasco sauce to taste
  1. 1. In Large soup pot, war moil on med heat and saute onions and garlic ~ 10 min. Add carrots, sweet potatoes, and celery and saute for 3 minutes. Add zucchini, lima beans, corn, tomatoes, thyme, and BBQ sauce. Stir for a minute and then add water, salt, and black pepper.
  2. 2. Cover and bring to a boil; then reduce heat to low and cook for 20 minutes. About 5 minutes before serving, add parsley, Tabasco sauce.