Garden Vegetable Soup

Instructions

1. Step 1

   Place the stockpot over medium heat and heat the olive oil.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Stockpot

2. Step 2

   Prepare the onion, carrots, and celery as noted. Add them to the pot and cook, stirring occasionally, until the onion softens.

   Timer: 8 min (fixed)

   Ingredients used: 2.0 piece Carrot, 2.0 piece Celery, 1.0 piece Onion

   Cookware: Chef Knife, cutting board, Stockpot, wooden spoon

3. Step 3

   Stir in the minced garlic and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic

   Cookware: Stockpot, wooden spoon

4. Step 4

   Prepare the potatoes as noted, then add them with the tomatoes, vegetable stock, and bay leaves. Bring the soup to a boil over high heat, then reduce to low heat and simmer partially covered.

   Timer: 15 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 2.0 piece Potato, 400.0 gr Tomato, 1500.0 ml Vegetable Stock

   Cookware: Chef Knife, cutting board, measuring cup, Stockpot, wooden spoon

5. Step 5

   Prepare the green beans and zucchini as noted. Add them to the soup and continue simmering until the potatoes and beans are tender.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Green Bean, 1.0 piece Zucchini

   Cookware: Chef Knife, cutting board, Stockpot, wooden spoon

6. Step 6

   Add the peas, salt, and black pepper. Simmer until the peas are hot and tender.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Green Pea, 2.0 gr Ground Black Pepper, 8.0 gr Salt

   Cookware: Stockpot, wooden spoon

7. Step 7

   Remove the pot from the heat. Discard the bay leaves, then stir in the parsley and lemon juice.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Chef Knife, cutting board, Stockpot, wooden spoon

8. Step 8

   Ladle the soup into bowls and serve hot.

   Cookware: ladle