Twin sisters vegetable soup recipe

Twin Sisters Vegetable Soup recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Twin sisters vegetable soup recipe is a delicious and nutritious dish that has been passed down through generations. Packed with a variety of fresh vegetables, this soup is a perfect way to get your daily dose of vitamins and minerals. The combination of flavors and textures creates a hearty and comforting meal that will satisfy even the pickiest eaters. Whether you're looking for a healthy lunch or a cozy dinner option, this vegetable soup recipe is sure to become a family favorite.

Keywords: vegetable soup, twin sisters, recipe, nutritious, comforting.

Twin sisters vegetable soup recipe details

Twin sisters vegetable soup recipe, recipe Rating: 4.6
Number of votes:113

Ingredients:

1 medium onion, chopped

2 cloves garlic, chopped fine or pressed

2 teaspoons dried oregano

1/8 teaspoon freshly ground pepper

2 Idaho potatoes, scrubbed and unpeeled

1 zucchini

1 large yellow squash

3 stalks celery

2 carrots, scrubbed and unpeeled

3 tomatoes

2 bay leaves

1 cup cooked kidney or pinto beans

Instructions:

This recipe came from a friend who got the recipe from a restaurant called Twin Sisters. She liked it so much she asked them to share it with me. This soup tastes best when made a day ahead and reheated.

Saute the onion, garlic, oregano, and pepper in a small amount of water until the onion is translucent, about 5 minutes. Set aside.

Dice the remaining vegetables, except the tomatoes, and place them in a large pot; add the sauteed onion mixture. Add water just to cover vegetables. Add the bay leaves, bring to a boil, and reduce the heat. Simmer until the vegetables are just tender, 10 to 15 minutes.

Place the tomatoes in a blender or food processor and process until pureed. Pour into a saucepan and gently boil for 20 minutes to remove any acidic taste. Add the tomatoes to the soup, along with the cooked beans.

Cook for 30 minutes over low heat. Refrigerate overnight to allow the flavors to “marry”. Reheat and serve the next day.

Variation:One-half cup each of corn and green beans can also be added to the soup.

Servings:8. Preparation Time:40 minutes (need cooked beans). Cooking Time:70 minutes.