Hearty Vegetable Soup During Arctic Weather

Vegetable Soup

Couldn’t decide what to make, it was frigid outside, perfect for soup. I had some canned Italian tomatoes, a parsnip, celery stalks, parsley, carrot sticks, frozen chicken broth........ so with those ingredients I bought 2 leeks, 6 baby bok choy and from there went forth!

Ingredients

1 Cup Chicken Broth
2 Leeks
6 Celery Stalks
2 Carrots
1Parsnip
6 Baby Bok Choy
8 stalks parsley
Canned Italian Tomatoes
salt, pepper
Olive oil
butter

Directions

Slice the leeks lengthwise, remove the outer course leaves, slice horizontally and soak in cold water for 30 minutes. Remove leeks with the hands, the dirt will remain at the bottom of the bowl. Drain in a colander.
Slice 6 celery stalks, 2 peeled carrots, and peel and slice 1 parsnip.
Chop the leaves of 8 parsley stalks.
In a large saucepan, melt 2 tablespoons olive oil and 1 tablespoon butter. Saute the chopped leeks until limp.
Add chopped celery, carrots, and parsnips, saute for 4 minutes, stirring constantly. Pour in chicken broth. Add chopped parsley and 8 canned Italian tomatoes chopped. Add 1 teaspoon salt, 1/8 teaspoon pepper. Add 6 baby bok choy chopped. Lower heat and cook covered until vegetables are tender.
Serve with rice.