Tonight is supposed to be chickpea stew but I have vegetables calling to me, so, change in plans! Here is how to get homemade vegetable soup on the table fast. Cut up the onions first. Turn your pan on medium low and add some olive oil. Dump the chopped onions in, add a little salt, and let them sweat. Cut up the garlic, carrots, and celery next. When the onions are translucent pop in the garlic and stir it around. When you can smell the garlic, put in the carrots and celery to cool the pan down and keep the garlic from burning.
In other words after the onions and garlic start preparing your vegetables from the hardest to the most delicate. Add salt along the way and give it a stir every few minutes. Add the vegetable stock at the end and turn up the heat to get it all simmering. In my soup, in addition to what I mentioned above, I added green beans, black eyed peas, snow peas, broccoli, parsley, and tomatoes. By the time I added the last delicate ingredient, the hardest ones were almost cooked through. The final simmer cooks them all perfectly. At the end I added a chiffonade of spinach.
WW points – 1